The Fermetary believes in preserving the old fashioned ways of growing and preparing foods for better health and taste!
Fermented, probiotic, foraged, organic, grass fed, free range, nourishing, preserved, craft, artisan, slow food, raw, real food, lacto-fermented, nutrient dense whole food, home made, non-GMO, natural fats, the gut’s role in supporting physical and mental health, gaps, gluten free, vegan, sauerkraut, pickles, miso, kimchi, vinegar, yogurt, beer, charcuteries, cheese, bread, kefir, kombucha, chocolate, black garlic....its all good!

Thursday, March 22, 2012

No Knead Bread Recipe

Fresh Loaf!!

Avocado Mash

Organic Tomato

Nitrate free Bacon

Lettuce Mix

   Side of Strawberries

BLT so good; better with fresh bread!

Bake your own Bread.  IT IS THAT EASY!!

Bread Ingredients:
Flour, Water, Yeast, Salt.

Things to play with and adjust according to your taste:
Flour types, yeast forms, and seasonings.

No Knead Recipe:
Combine ingredients, use your hands and mix until all incorporated.
Do not over mix!
Cover loosely with wet cloth or saran wrap.
Let rise for 12-14 hours.

Pre-heat oven to 515, put your cast iron pot in to heat as well.
Put onto floured surface, fold corners in and under.
Flip, sprinkle wheat bran, caraway or herbs, or sea salt, or, or, or....
Make a few cuts in the dough before flopping the dough into the scorching hot pot.
Put the lid on and bake about 25-35 minutes depending on the size & flour type.
Bake another 15 minutes uncovered.
Remove and let the bread rest at least 30 minutes before cutting!!
Eat, bake again the following day!

Wednesday, March 7, 2012

Who's got the HOOCH?

                  Day 4-Hungry Hooch!

This morning I found my poor little sourdough starter starving!  This layer of liquid that you see is called hooch.  It smelled like heaven, so healthy and delicious....however, hooch is not good for bread making.  It needs to be poured off, otherwise you may have a bitter taste in your sourdough.  It is a result of a starter that needs to be fed, or is one that is too old.  

Here is what the Fresh Loaf Says about Hooch:

Tuesday, March 6, 2012

Wild Sourdough Starter!

Bubbling Sourdough Starter-Day 3

The dark spots are organic blueberries.  The yeast on the berries and on the flour helps start the fermentation.  The sugars are eaten up by the yeast, and the bubbling begins!  Bread soon to follow!

Yep, its ALIVE!!!

Thursday, March 1, 2012

AM Pickle Prep

Purple Ginger Sauerkraut, Lemongrass Golden Beets, and Dill Pickles prepared all before 8:00 am!

All we need now are a few days of bubbling in The Fermentary!  A good way to tell if they are finished, is when the bubbling subsides.

Do this at home!  A good probiotic kraut will run you minimum $10.00 for a small jar at the local market.  All you need is a food processor and it takes just a few minutes a week to make your own.
Just mix up your brine while chopping and shredding, and scrunching, then jar it.
Check my blog for recipe ideas!  Eggplant, Carrots, Cabbage....  
You can ferment almost anything!!!