HealingForReal

Category Archives: Bread

The Month in Review – Link Love

May has been a crazy month! I taught a class at my kid’s school this term, so my house suffered miserably. This last week of May I finally got things under control again and I have a bunch of good stuff going on in the kitchen.

I have milk souring on my counter for THIS cottage cheese recipe from Homemade Mommy. (Update…I finished the process and this cottage cheese is amazing. I’ve done other methods and this is BY FAR the easiest and tastiest version!!)

I also have a sourdough starter getting all bubbly using THIS method from Cheeseslave.

I made THESE fruit snacks, from Butter Believer, which my kids LOVED!!

The kids and made up our own recipe for THESE easy popsicles

I became a huge Gouda Cheese fan because of THIS post on the amazing benefits of Gouda by Real Food RN.

And…I’m almost to the end of The Nourished Metabolism by Elizabeth Walling of Living the Nourished Life. SO informative! My goal for June is to get my temp up!!

JUNE!! It’s here! Time to reevaluate goals and update the calendar. The kids’ CHORE calendar, that is. đŸ˜‰ I think *I* will read a book!

bookonthebeach

Sourdough Part Deux

super-easy-sourdoughxSadly, my old neglected sourdough starter just wasn’t coming back to life. I am assuming the wrong kind of bacteria (protein-eating) took over the starch-eating bacteria. I went ahead and tossed it and started anew. The Fresh Loaf had a starter I was particularly interested in because it used a bit of juice to get the bubbling going. I used fresh squeezed orange juice and tended to it a few times a day. After about 4 days…lots of bubbly goodness. I made my first loaves at the 7 day mark using a recipe from weed’em and reap (recipe close to the bottom of the post). Total fermenting and rising time was about 7 hours for today so it doesn’t have a super strong flavor. Just enough. No commercial yeast. Just fermented flour, water and juice.

For these loaves I ground half spelt berries and half Einkorn berries. Einkorn is a non-hybridized ancient wheat variety that my husband has been wanting to try out. It is imported from Italy by Jovial Foods. (See the video at the end of this post for more info on Einkorn.) The flavor is so great and I can’t tell if it’s the Einkorn or the fresh starter or both. Einkorn is a bit more expensive than organic spelt or wheat. We don’t eat a lot of bread, so cost won’t be much of a problem. Although…with it being this good, you never know. My husband likes that this recipe has no sugar. It doesn’t need it at all! The kids scarfed it down a little too fast and I enjoyed it with butter dripping down my fingers. I will definitely be making this again.

This post is also shared at: RealFoodForager, Nourishing Joy, nourishingtreasures, skiptomylou, The Prairie Homestead, Holistic Squid, Thank Your Body