Posts
https://www.culturesforhealth.com/learn/recipe/sourdough-recipes/rugbrod/
http://nordicfoodliving.com/danish-rye-bread-rugbrod/
Wednesday, July 11, 2018
Cultured Butter
Add 1 tablespoon of mesophilic yogurt or cultured buttermilk per cup heavy cream. Mix well.
Culture 12-24 hours at 70º-77ºF
Pour butter into a small bowl.
Wash butter with filtered water, pressing out any remaining buttermilk with a spoon.
When the water runs clear, the butter should be free of buttermilk. Leaving buttermilk in the butter will cause the butter to spoil quickly.
Salt the butter and add herbs, if desired.
Wrap butter in wax paper and store in the refrigerator or freezer.
https://www.culturesforhealth.com/learn/cream/how-to-make-cultured-butter/
Waffles in the Garden
With an extension cord I can bake waffles at my picnic table in the backyard jungle. I am planning to churn the butter!
The Pastry Cutter is my Best Friend
Since I am nuts over making a weekly dozen hard boiled eggs in my pressure cooker, I am also nuts over chopping the eggs rapidly and easily using my pastry cutter. I add Italian red wine vinegar, Adobo, Generic Hellman's mayo, and Cholula hot sauce. I eat the eggs with baby spinach or toast or celery or pickles and red onions.
Bread Bread Bread
We just ordered 50 pounds of steel cut oats from JAR Baker's supply, Crow Point Road in Lincoln Rhode island. Check them out if you've never been there. Ask for Val Medeiros.
I have fallen in love with adding steel cut oats and coarse cornmeal to my sourdough bread. I love texture. Also when using a white bread flour (like I do in summer) these added whole grains contribute to the nutrition. The crusts are crunchy! I also added rye flour given to me as a gift. The rye is so smooth is reminds me of talcum powder.
Last week I used Price Rite white flour leftover from my bread workshop and I added 2 cups of Price Rite coarse cornmeal and 2 cups of Price Rite steel cut oats to the white flour along with 3cups of sourdough starter. It was the best bread I've made in a long time.
Toast sandwiches: red onion, thinly sliced pickles, and pepper jack slice of cheese, and fresh basil leaf, green olives.
I have fallen in love with adding steel cut oats and coarse cornmeal to my sourdough bread. I love texture. Also when using a white bread flour (like I do in summer) these added whole grains contribute to the nutrition. The crusts are crunchy! I also added rye flour given to me as a gift. The rye is so smooth is reminds me of talcum powder.
Last week I used Price Rite white flour leftover from my bread workshop and I added 2 cups of Price Rite coarse cornmeal and 2 cups of Price Rite steel cut oats to the white flour along with 3cups of sourdough starter. It was the best bread I've made in a long time.
Toast sandwiches: red onion, thinly sliced pickles, and pepper jack slice of cheese, and fresh basil leaf, green olives.
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