Posts Tagged ‘fermentation’

h1

sourdough quickbread

May 23, 2018

How do you use the extra starter from rye bread? For dessert?

Strangely, this comes from r/Sourdough, but I read the recipe on Bakers and Best.

+

⅓ C butter, room temperature
½ C sugar
1 egg
1 C unfed sourdough starter
1 tsp vanilla
2 C AP flour
1 tsp baking powder
½ tsp baking soda
¾ tsp salt

Instructions

Preheat oven to 350 F.
In a small bowl use a fork to cream together the butter and sugar. Once combined add in the egg, starter, and vanilla. Mix until combined.
In a separate bowl mix together the flour, baking powder, baking soda, salt.
Add the flour mixture to the starter mixture, stirring just until blended. If the batter is too thick add water 1 tsp at a time until it can be easily stirred.
Pour batter into greased loaf pan; let rest for 15 to 20 minutes.
Bake at 350F until a toothpick inserted into the center comes out clean, about 40 minutes.

+

Like most quickbreads from zucchini bread to Irish soda bread, the texture is a bit crumbly and dense. It looks just like a beer bread made with a light beer (which I’d recommend). Unlike beer bread, though it has enough sugar in it that it tasted weird with artichoke hearts and poached eggs. So this is a good dessert, but not a dinner bread.

Using a non-onion sourdough might make this a really interesting sweet and sour dessert. I really would not recommend using onion caraway rye starter for this recipe. It’s not as terrible as I feared it could be – the rye actually gives a really interesting flavor to the quickbread, enough that I’d consider using a rye and apf blend for dessert again. But not ideal with raw onions.

If you like a dessert, give this a try! If you want a quickbread with a savory taste, this rosemary and brown butter soda bread has been my go-to recipe this year. If you want something a little more neutral, this Irish oatmeal soda bread recipe is a great not-quite sweet-or-savory oatmeal bread. And if you love dessert-y quickbreads, this molasses brown bread I just discovered is pretty awesome, and this sweet mini lemon bread was a huge hit with my poetry class!

Advertisements
h1

corn relish (fermented!)

August 19, 2014

I CAN’T WAIT to try this recipe from Sandy Katz!

4 ears fresh sweet corn, kernels cut off of the cobs (or about 2 cups canned or frozen)
4 hot and/or sweet red peppers, chopped (about 1 cup)
1 onion, chopped (about 1 cup)
1 pear, cored and chopped, or other seasonal fruit
2 teaspoons salt

1. Mix all ingredients together in a bowl. Use your hands to squeeze them with some force for a few minutes. This will bruise vegetables and release juices. Do this until the mix is moist enough that when you squeeze a handful liquid drips down, as with a saturated sponge. Taste and add salt as necessary.

2. Stuff vegetables into a wide-mouth quart jar or other vessel. Seal the jar loosely so carbon dioxide pressure that will build during fermentation can escape. Ferment about two days in a warm environment, three or four days in a cooler spot. Once fermented flavors have developed, move to refrigerator until ready to serve; if you let it continue fermenting, sweet flavors will disappear altogether and the relish will become extremely sour. If surface growth develops (unlikely in a mostly full jar), skim off, discard, and enjoy the relish beneath it, protected from the mold.

+

recipe by Sandy Katz, published in the New York Times

h1

cortido (latin american sauerkraut)

May 18, 2014

i know the basics on kefir, yogurt, and fermenting veggies, so i don’t tend to read beginner’s guides. i should, though – they are full of fun recipes i’ve never tried….
like this one!

it’s become one of my favorite ferments!

+

cortido

1 large cabbage, cored and shredded
1 cup grated carrots
2 medium onions, quartered lengthwise and very finely sliced
2 garlic cloves, minced (optional)
1 tablespoon dried oregano
1/4 to 1/2 teaspoon red pepper flakes
4 tablespoons sea salt
1 tablespoon whey (optional, to kick-start fermentation)

pound (optional) and combine ingredients.

from cultures for health

+

ferment in a fido jar, a mason jar with weights, a crock, a pickler, or anything non-reactive. you can even use a casserole dish with a plate on top!

for more information about how to ferment, check out:

– sandor katz’s Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

– sandor katz’s The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World,

cultures for health’s lacto-fermentation e-book

– or my quick run-down

+

HIGHLY RECOMMENDED! amazing! delicious! sweet, savory, full of flavor – BETTER THAN SAUERKRAUT! try this today!

h1

lacto-fermented… musical instrument?

November 29, 2013

This is too amazing not to share.

A microbial instrument, made with the off-gassing from fermented foods like kim chi. It’s haunting!

Fermentophone from Joshua Pablo Rosenstock.

h1

sobaos – sourdough cakes from spain

May 25, 2013

This recipe is for sobaos – buttery, rich cakes, with an unusual tang.

Sobaos are from the Northern part of Spain, from a small green, lush, mountainous place called Cantabria.

Sounds perfect to me.

Cake isn’t my favorite dessert (I’m a cookie person,) but I bet these would be pretty good for cakes. They’re SOURDOUGH!

+

sourdough starter

300g bread flour
200g water
5g dry baker’s yeast
1 pinch salt

(or wild starter)

500g, 65% baker’s percentage

If you’re using your wild sourdough starter, switch a day or two before cooking to 65% hydration.

After feeding for a few days, mix up:

500g bread dough from the previous step
280g sugar
250g softened butter
2 eggs
8g baking powder (1½ tsp)
1 dash of anise liquor or rhum
Zest of 1 lemon

Mix the rest of the ingredients: sugar with lemon zest and baking powder, egg, liquour and butter, in that order, until everything is well blended. The batter should be quite runny, so that it can be poured into molds.
Pour the batter into the paper cups or muffin tins halfway (do not overdo it or it will spill over) and place the paper cups on a tray close together to keep their shape, as they tend to spill.
Cook the sobaos about 20-25 minutes at 170ºC (fan), always in the bottom section of the oven. In my oven the last 5 minutes you can also turn the overhead heat, to brown them properly (you know that if your oven is not fan-assisted you must increase the temperature by 15-20°C).

+

from invitado invierno (the winter guest)

h1

herbs de provence kefir cheese

January 27, 2013

1. drain homemade kefir in cheesecloth for 8 hours (caution – pets will go crazy for this).
4-24 hours will produce a range of consistency from sour cream to cream cheese or farmers cheese.

2. mix with a pinch of salt and a good amount of herbs de provence (savory, fennel, basil, thyme, and lavender,) or your favorite herb blend.

refrigerate, and let flavors mingle for 2+ hours before eating.

+

from cultures for health

+

it’s wonderful! if you culture kefir, i highly recommend doing this with your leftovers (if you have any!)

h1

Apfelwein

August 3, 2012

in case you were wondering what i’m doing today:
detoxing from last night by drinking tea and eating locally grown fruit, picking up the prize for the writing contest i won, and spending the money on a carboy, airlock, and gallons of juice.

+

EdWort’s Award Winning Apfelwein Recipe (German Hard Cider) Apple Wine Recipe

+

Placed 1st in the Cider & Apple Wine category at the BJCP sanctioned Alamo Cerveza fest (out of 11 entries) and took 2nd place for Best of Show for the main category of Meads & Ciders (out of 50 entries).

+

5 Gallons 100% Apple Juice (no preservatives or additives)
2 pounds of dextrose (corn sugar)
1 five gram packet of Montrachet Wine Yeast

5 Gallon Carboy (I use a Better Bottle)
Carboy Cap or Stopper with Airlock
Funnel
Sanitizer

First sanitize the carboy, airlock, funnel, stopper or carboy cap.
Open one gallon bottle of apple juice and pour half of it into the carboy using the funnel.
Open one bag of Dextrose and carefully add it to the now half full bottle of apple juice. Shake well.
Repeat Steps 2 and 3, then go to step 5.
Pour in the mixture of Apple Juice and Dextrose from both bottles into the carboy.
Add all but 1 quart of remaining 3 gallons of apple juice to the carboy.
Open the packet of Montrachet Yeast and pour it into the neck of the funnel.
Use the remaining quart of juice to wash down any yeast that sticks. I am able to fit all but 3 ounces of apple juice into a 5 gallon Better Bottle. You may need to be patient to let the foam die down from all shaking and pouring.
Put your stopper or carboy cap on with an airlock and fill the airlock with cheap vodka. No bacteria will live in vodka and if you get suckback, you just boosted the abv.

There’s no need to worry about filling up a carboy so full when you use Montrachet wine yeast. There is no Kreuzen, just a thin layer of bubbles. I’m able to fit all but 4 oz. of my five gallons in the bottle. Ferment at room temperature.

It will become cloudy in a couple of days and remain so for a few weeks. In the 4th week, the yeast will begin to drop out and it will become clear. After at least 4 weeks, you can keg or bottle, but it is ok to leave it in the carboy for another month or so. Racking to a secondary is not necessary. It ferments out very dry (less than 0.999, see here)

Apfelwein really improves with age, so if you can please let it sit in a carboy for up to 3 months before bottling or kegging, then let it sit even longer.

Six months and it hits its stride. Eight months and it’ll blow your mind.

If you want to bottle and carbonate, ¾ cup of corn sugar will work fine. Use as you would carbonate a batch of beer.

DO YOURSELF A FAVOR AND START ANOTHER BATCH 2 WEEKS AFTER YOU START THIS ONE.
YOU WILL THANK ME LATER!

GENERAL QUESTIONS

How does it taste?
It ferments quite dry. Some people have tried different yeasts in order to achieve a sweeter taste. It may take you a few glasses to get a feel for the flavor. It is very reminiscent of a sort of apfelwein produced locally in Germany. There really is no comparable product in the United States. It’s drier and less sweet than commercial hard ciders. It gets better with age and at 6+ months, the apple flavor really comes out.

How do you sweeten it?
Many folks back sweeten it with Wine Conditioner. Wine Conditioner is a blend of sucrose and sorbic acid. The addition of 2-4 oz. per gallon adds sweetness and prevents renewed fermentation. It can be purchased as any LHBS that caters to wine makers. Others will use Splenda or lactose (other non-fermentable sugars). Germans who prefer it sweet (or Suß as they say) will add a splash of Sprite or 7up to a glass. This is the easiest method as you don’t have to make a whole “sweet” batch that way.

What is the difference between Apfelwein and hard cider?
EdWort says, “Most ciders are a bit sweeter. Ciders and Apfelwein are about 6% abv, but I like the little boost I give it with 2 pounds of Dextrose. It adds no body or flavor and still tastes like Possmann’s Apfelwein, only it will kick your butt much quicker.”

Is this like Apfelmost / Apfel Korn?
No. Apfel Korn is a german liqeur made from wheat spirits. Apfelmost is spontaneously fermented with fresh-pressed apples or apple juice. It is probably similar, but the results may vary as a result of the spontaneous fermentation. Either way, Apfelmost is most certainly has a lower alcohol content since the initial gravity is not increased by the use of concentrate or corn sugar.

What’s the difference between apple juice and cider?
Cider is made by pressing apples. Juice is then filtered to remove all of the stuff that makes it cloudy.

Can I use apple cider instead?
Sure! You can use whatever you want. However, there is not enough information in this thread to give you any better details as to how it will turn out. I recommend starting a new thread or ask more experienced cider-makers.

What kind of Apple Juice should I use?
Ideally, you want to use 100% natural apple juice with no preservatives. The only acceptable preservative is ascorbic acid, which is a source of vitamin C and does not affect fermentation. Pasteurized juice is preferred, since it will have less bacteria.

How much will this recipe cost me?
5 gallons of Apfelwein can be made for between 20 and 25 dollars.

What else can you do with this recipe?
Makes a great Grog in the winter time. Take a quart in a sauce pan, add some rum, turbinado sugar, and float a cinnamon stick in it and simmer for a while. Serve hot in mugs. It’ll warm you right up.

+

brew diary:

8/21