freemotion
Food Guru
Holachicka, that sounds like a great recipe, go for it!
KG, I bet those beans will be wonderful.
KG, I bet those beans will be wonderful.
What are you fermenting today?
- Thread starter ORChick
- Start date
TanksHill
Super Self-Sufficient
You guys are a bunch of fermenting fools!!!! 
KnittyGritty where abouts are you in So Cal? It has been hot here the past few days. But after watching all our friends in the mid west this summer I dare not complain.
I need to make sauerkraut today!!
g
KnittyGritty where abouts are you in So Cal? It has been hot here the past few days. But after watching all our friends in the mid west this summer I dare not complain.
I need to make sauerkraut today!!
g
FarmerDenise
Out to pasture
It's been hot here too. All of 85 degrees 
We all felt hot, yet it is nothing compared to prior years of over 100 temps. I even put the sprinkler on for the chickens yesterday !!!
I am fermenting grains in order to make some bread. I'll be experimenting. SO is finally liking whole wheat bread, you know the kind that is pretty much like wonder bread, but made with supposedly whole wheat.
So I read NT last night to get the scoop on grains, seeds and breads. I had already put the grains and seeds in jars with water to soak them. Then I decided to do the same with the rolled oats I like to add to my bread. This morning I added whey to the grains so as to start fermenting them. I plan on making normal white bread dough with some freshly ground wheat added (for SO) then I'll reserve some of the dough and add my grains and seeds to it and make bread for me. I really need to eat whole grain bread or I notice a change in my metabolism including my digestion. Eventually I hope to be making whole grain soudough bread. I want to immitate the real whole grain pumpernickel bread. I think it is steamed.
In the meantime, I'll have fun experimenting.
We all felt hot, yet it is nothing compared to prior years of over 100 temps. I even put the sprinkler on for the chickens yesterday !!!I am fermenting grains in order to make some bread. I'll be experimenting. SO is finally liking whole wheat bread, you know the kind that is pretty much like wonder bread, but made with supposedly whole wheat.
So I read NT last night to get the scoop on grains, seeds and breads. I had already put the grains and seeds in jars with water to soak them. Then I decided to do the same with the rolled oats I like to add to my bread. This morning I added whey to the grains so as to start fermenting them. I plan on making normal white bread dough with some freshly ground wheat added (for SO) then I'll reserve some of the dough and add my grains and seeds to it and make bread for me. I really need to eat whole grain bread or I notice a change in my metabolism including my digestion. Eventually I hope to be making whole grain soudough bread. I want to immitate the real whole grain pumpernickel bread. I think it is steamed.
In the meantime, I'll have fun experimenting.
- Thread starter
- #764
FD - something like this? http://www.chefkoch.de/rezepte/270821103893479/Schwarzbrot-aus-Sauerteig.html or http://www.marions-kochbuch.de/rezept/0987.htmFarmerDenise said:It's been hot here too. All of 85 degrees
I am fermenting grains in order to make some bread. I'll be experimenting. SO is finally liking whole wheat bread, you know the kind that is pretty much like wonder bread, but made with supposedly whole wheat.
So I read NT last night to get the scoop on grains, seeds and breads. I had already put the grains and seeds in jars with water to soak them. Then I decided to do the same with the rolled oats I like to add to my bread. This morning I added whey to the grains so as to start fermenting them. I plan on making normal white bread dough with some freshly ground wheat added (for SO) then I'll reserve some of the dough and add my grains and seeds to it and make bread for me. I really need to eat whole grain bread or I notice a change in my metabolism including my digestion. Eventually I hope to be making whole grain soudough bread. I want to immitate the real whole grain pumpernickel bread. I think it is steamed.
In the meantime, I'll have fun experimenting.
I haven't tried either yet, but I plan to soon. Now that I have a grain grinder I should be able to get the proper consistency in the grains.
Sorry - they are in German, but if anyone wants a translation I'm willing to give it a go. That may, indeed, be the incentive for me to actually bake the breads.
KnittyGritty
Lovin' The Homestead
TanksHill, I'm in Burbank, hoping to retire in Long Beach in 4 - 5 years, because that's where one of our sons (and daughter-in-law) live, with our first grandchild due any week now - can't wait!!
It's supposed to be 100 all next week
I made the sauerkraut from the NT book - just 2 lbs. of cabbage (+ caraway seeds) in a quart jar. It's in the fridge now; I'm trying to ignore it for a few months. Just put my fermented bean paste in the fridge today.
It's supposed to be 100 all next week
I made the sauerkraut from the NT book - just 2 lbs. of cabbage (+ caraway seeds) in a quart jar. It's in the fridge now; I'm trying to ignore it for a few months. Just put my fermented bean paste in the fridge today.
FarmerDenise
Out to pasture
ORChick, that is just the sort of thing I want to make. Thanks for those recipes. I'll use them as reference. Of course Rubenkraut (sugar beets) is kind of hard to find here, I might substitute molasses for that one.
I have bought seeds for sugar beets before, but never managed to actually plant them
I have bought seeds for sugar beets before, but never managed to actually plant them
- Thread starter
- #767
FD, too bad you're not closer - DH asks for Rubenkraut whenever we have guests coming from Germany, so we have several jars. However I think molasses would do just fine. Far as I am concerned they are the same, though he swears they are not.
I've got some rye berries soaking over night. Tomorrow I'll dry them, and then start on the sourdough recipe for Schwarzbrot. Thanks for prompting me to look for that recipe again
I've got some rye berries soaking over night. Tomorrow I'll dry them, and then start on the sourdough recipe for Schwarzbrot. Thanks for prompting me to look for that recipe again
Hattie the Hen
Lovin' The Homestead
ORChick said:
ORChick, Thank you so much for those two links,
especially the second site.
Many years ago I used to work a lot in Germany & fell in love with all the different breads there but found it very hard to find good recipes I could understand (as I don't speak German unfortunately). With the help of the translation button on my laptop I can easily get a translation of all this site's bread recipes etc.
Hattie
- Thread starter
- #769
Hattie, I hope they work for you. I have several bread baking books from Germany, but have found them less than useful over the years. I have come to the conclusion that there really is a difference in the flours. I have learned to compensate by using recipes written for Americans, and then tweaking them a bit to get them more like the breads I remember from Germany. But I still go crazy in the bakeries when we are back there to visit I'm hoping that now I have a grain grinder (and, therefore, fresher flour) I can get closer to what I want. Let us know how it turns out for you, and if you want any any help for your translating program.
I'm hoping that now I have a grain grinder (and, therefore, fresher flour) I can get closer to what I want. Let us know how it turns out for you, and if you want any any help for your translating program. 
Blackbird
Goat Whisperer
I forgot about my kraut YET AGAIN, but I just checked it today. NO MOLD! The extra salt is what I really needed I guess. Go me!
Now I just need to eat some of it sometime.. LOL.
