Ferments

Category

Basic Sourdough Bread

Here it is. The product of much study. Bread from the sourdough starter, with which, successful results took me a journey of much failure to produce. I can happily say that today I produce consistently good loaves with my sourdough starter and the method below, though it did take some trial and error. This recipe (and method) originates from Chad Robertson’s Tartine Bread book. The original recipe was printed in the New York Times, though, I’d say, as with any recipe, that the secrets lie between the recipe lines. This is my take, commentary, and experience on the country loaf: I will say, that for any serious baker, a scale...

Homemade Sauerkraut

Traditional sauerkraut is less of a recipe, and more of a history lesson and a process. The ingredients are sparse: cabbage, salt, time. The entire process from cabbage to jar will take you under an hour (depending on volume, of course). What is traditional sauerkraut? Fermentation is an ancient food preservation technique. The process utilizes bacteria found in the environment to create a product that is shelf stable without refrigeration, freezing, or pressure canning. Sauerkraut is preserved through lactic acid fermentation–meaning that the naturally occurring bacteria lactobacilli is responsible for the culture and also for that characteristic sour flavor. Sauerkraut was the first fermentation recipe I ever tried. And honestly–I...