The idea of a California vacation would keep me from baking, well, no way! So before leaving home in New York, I dried some starter and, immediately on my arrival in California, I moistened levain chips. In two days it was ready to go. Then came the loaves!
Out of yogurt at work, I ended up making a batch, myself, going for the Greek style where you strain out the liquids. It was delicious and surprisingly simple. Here's a road to talk to yogurt heaven. Heat milk to about 200F Cool to 110F Leaving a half cup of warm...
While cleaning out my walk-in at work, I found what looked like a dormant starter. I refreshed it with water, flour and a bit of sugar. All the while, I hoped it could be revived. Overnight in a cold kitchen, what could happen? Voila, lots of action. So much for...
My first steps of kefir fermentation worked, leading to a tasty passion-fruit drink. It fizzed coming out of the bottle, and the flavor - not excruciatingly sweet - was great. Should I try grape juice next?
Yohan Ferrant, baker extraordinaire, recently came out with a new method for a no-knead bread. Working with nutritional scientists, he developed a method designed to a way to make bread with a low inoculation of levain. The goal is a healthier loaf. Here, Yohan...
Having started a batch of kombucha, my next fermentation experiment is water-based kefir. Like kombucha, it is probiotic. And it's a good substitute for soda. Just add juice or fruit. I found it easy to start up with grains, and is opening doors to other fermentation.
Feel free to follow us on social media for the latest news and more inspiration.