Farmfresh
City Biddy
Another batch of pickles! 
What are you fermenting today?
- Thread starter ORChick
- Start date
Dace
Revolution in Progress
I made the ginger carrots...of course Miss Impatient here had to have a little nibble.....YUMMY! Even before anything happened to them 
Although I have to point out that my 4 cups of carrots did not even come close to filling that quart jar. To read the recipe I thought I was gonna have to wrestle all those dang carrots in, but lo and behold I was left looking around like...Huh? did I miss something? Only have half a jar....but I know they will be delish!
On to kimchi tomorrow.
BBH congrats on the mother...I better run a search on CL.
Although I have to point out that my 4 cups of carrots did not even come close to filling that quart jar. To read the recipe I thought I was gonna have to wrestle all those dang carrots in, but lo and behold I was left looking around like...Huh? did I miss something? Only have half a jar....but I know they will be delish!
On to kimchi tomorrow.
BBH congrats on the mother...I better run a search on CL.
Dace
Revolution in Progress
Just did a quick search and found 2...one is 45 minutes away for $10 and the other is closer but she wants $20 for a large jar of kombucha with the scooby.
Not going to do either right now (no cash!) BUT I now have renewed hope!!
Not going to do either right now (no cash!) BUT I now have renewed hope!!
big brown horse
Hoof In Mouth
Dace, for future reference, my scoby only cost $5. Twenty is way too much in my opinion, I wouldn't have done it either. (I really shouldn't even be spending that either, but I figured it was a one time fee.)
big brown horse
Hoof In Mouth
Here is what I would like to know, before there was kombucha tea, how did the very first mother scoby form??? I would love to make if from scratch!
Dace
Revolution in Progress
Maybe it is like sourdough...in just the right setting it occurs naturally?
I have recipes on how to make it using a bottle of commercial stuff, but I am convinced that the mixture is not right. If I try it again I ma using two stinkin' bottles.
I have recipes on how to make it using a bottle of commercial stuff, but I am convinced that the mixture is not right. If I try it again I ma using two stinkin' bottles.
FarmerDenise
Out to pasture
I juiced a large bag of apples, that I picked up at a riend's house. These had already dropped from the tree. I had been reading about making acv and all of it said you had to make cider first. I don't have a juicer. So I decided to use my trusty old Oster blender. I found, if I put in 1 cup of water, I could keep adding apple quarters and whizzing them in the blender until it was nearly full. I only removed the apple pips, because I planned on feeding the pommace to the chickens. I didn't worry about the brown spots on the apples, tossed them in as well. I removed the two spots of mold that I found. The couple of worms I found were promptly fed to the lizzard.
Once the bleder was full, I poured the content into a conalder which fit perfectly on the 5 gal food grade bucket. I stirred the apple mash to get out as much juice as possible and put the pomace in a bowl.
Once I finished with all the apples, I put the remaining dry pomace in a jelly bag and suspended it over the bucket, then I covered the whole thing with a towel to keep things clean. I think I may have gotten 2 gal of juice. I will strain the juice through a cloth again in the next few days. Then I will have to read up on it again to figure out what I should do next.
I also made 2 quarts of fermented pickles from Nurishing Traditions. It was so easy. I picked a bunch of tiny baby cukes from both the green cukes and the lemon cukes for 1 jar and sliced green and lemon cukes for the other jar. They sure look pretty. I labeled them right away with the date, so I'll know how soon I can eat them.
I also started a sour dough for my bread. I am the only one who likes whole grain bread and I don't care for the usual white bread. I am experimenting with making my own whole grain breads lately. I saved some of the bits of yeast dough from this mornings bread making, I had saved potato water from a couple of days ago. I cooked three different grains (wheat, oat groat and amaranth seed)in the potato water. When it cooled a little I added it to the jar that contained the bits of dough. I stirred it up and plan on leaving it for a day or so. I might add some flour or honey to it tomorrow. Depends on what it looks like.
We have a lot of plain white flour, that was given to us. I cannot afford to waste it, since we have just about no income. So I'll use it in whatever fashion I can. I feel that by making our own bread, even if it uses white flour, it is still better than store bought white bread. Maybe I can wean my guys off of the store bought stuff this way.
Once the bleder was full, I poured the content into a conalder which fit perfectly on the 5 gal food grade bucket. I stirred the apple mash to get out as much juice as possible and put the pomace in a bowl.
Once I finished with all the apples, I put the remaining dry pomace in a jelly bag and suspended it over the bucket, then I covered the whole thing with a towel to keep things clean. I think I may have gotten 2 gal of juice. I will strain the juice through a cloth again in the next few days. Then I will have to read up on it again to figure out what I should do next.
I also made 2 quarts of fermented pickles from Nurishing Traditions. It was so easy. I picked a bunch of tiny baby cukes from both the green cukes and the lemon cukes for 1 jar and sliced green and lemon cukes for the other jar. They sure look pretty. I labeled them right away with the date, so I'll know how soon I can eat them.
I also started a sour dough for my bread. I am the only one who likes whole grain bread and I don't care for the usual white bread. I am experimenting with making my own whole grain breads lately. I saved some of the bits of yeast dough from this mornings bread making, I had saved potato water from a couple of days ago. I cooked three different grains (wheat, oat groat and amaranth seed)in the potato water. When it cooled a little I added it to the jar that contained the bits of dough. I stirred it up and plan on leaving it for a day or so. I might add some flour or honey to it tomorrow. Depends on what it looks like.
We have a lot of plain white flour, that was given to us. I cannot afford to waste it, since we have just about no income. So I'll use it in whatever fashion I can. I feel that by making our own bread, even if it uses white flour, it is still better than store bought white bread. Maybe I can wean my guys off of the store bought stuff this way.
freemotion
Food Guru
I used up the last of the sourdough/MEN artisan bread dough today....it is over two weeks old, and seemed a little....funky....but no mold, and smelled quite fermented/sourdough-ish, so I used it. I made two little loaves on a cookie sheet, since my stone broke. They were delicious! We used them for lunch with the cheese-tasting, using four kinds of raw cheese....plain chevre, chevre with herbes de provence (all from my garden), my last cheese that failed but I hung it in a bag and aged it for two weeks in the fridge....yummy mystery cheese, tasted like a cross between swiss and mozzarella.....and a 3.5 month-old cheddar that was just lovely, and the hands-down favorite. Those two loaves dissappeared at a remarkable speed, only crumbs left, literally. We also served apples that were given to my husband when he guest-spoke on Sunday at a town a fair distance away....someone brought him a bag of fresh apples from their trees. What a lovely meal!
For supper, the last of the fermented dough became a couple of pizza's with more homemade cheese and sauce and yes, store-bought pepperoni, and green peppers picked mere minutes before the pizza went into the oven. It doesn't get any better than this!
For supper, the last of the fermented dough became a couple of pizza's with more homemade cheese and sauce and yes, store-bought pepperoni, and green peppers picked mere minutes before the pizza went into the oven. It doesn't get any better than this!
Farmfresh
City Biddy
Alton Brown the chef uses uncolored terracotta fire BRICKS as baking stones. It would be cheaper that a new stone.freemotion said:
freemotion
Food Guru
But tiles and such are made with lead and other things that I don't want to bake on......I think Pampered Chef warrantees their stuff for life, so I need to look into it. Thanks for the tip, though.
BTW, the bread was still wonderful baked on a cookie sheet. So fear not, those without a stone.
BTW, the bread was still wonderful baked on a cookie sheet. So fear not, those without a stone.
