Here is what the Fresh Loaf Says about Hooch:
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.
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!!!
Wednesday, February 29, 2012
Start Me Up Soup
Need a boost? Need a wake up? Need some fire?
Try this soup!
HAAAAAHabenero!
Thai Peppers, Carrots and Orange Bells!
Lemon Grass, Lime Leaves and Garlic!!
Saute your ingredients using coconut oil, add chicken stock and simmer for 20 minutes. This soup is very warming and perfect on a chilly night. We ate it with steamed brown rice on the side.
Tuesday, February 28, 2012
Za's for dinner!
Arugula, shallot, porcini Pizza 2 ways!
ItZa PizZa Pie!
Tips for restaurant quality home-made pizza:
*make the crust with bread flour
*substitute brown sugar for white, and reduce the amount by almost 1/2
*bake your pies on a pizza stone
*use fresh mozzarella balls instead of shredded, packaged cheese
*try a hard, more flavored cheese in addition to the mozzarella
*skip the red sauce on thin crust pizza's, use garlic and olive oil instead
*top with arugula, sorrel, or spinach after it comes out of the oven
*when making deep dish, put the cheese on the bottom, sauce on top
GOOD LUCK!!
Monday, February 27, 2012
I Gotta Lava Love
The most decadent flour-less cake I have ever eaten.
Preheat oven to 450.
While beating 2 full eggs, and 2 yolks in the mixer, melt a stick of butter and dark chocolate morsels. Once the chocolate has melted add a few scoops of brown sugar. Move off heat.
Add a dash of vanilla to your eggs, keep beating at a low speed and SLOWLY pour in chocolate.
Mix until completely mixed. Pour the batter into buttered ramekins and bake for 9 minutes.
Serve warm.
I added a dollop of frozen black currants on top.
The love comes oozing out!
Monday, February 20, 2012
Light Lunch
Fast Beet Soup:
Fermented beets (homemade are best), oyster mushrooms, roasted garlic potatoes, and few seasonings, and an onion simmered. Top with creme fraiche (homemade is best).
Easy Beer Bread:
Flour, pinch of brown sugar, thyme and baking powder, scoop of chimichurri (homemade is best), and a full beer (home brewed is best) ...all quickly mixed by hand and topped with some butter for a hard crust. Bake at 375 for about an hour.
Delicious with a beer!
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