After my post the other day about food differences, I had some after thoughts, which I wrote about in this post on my regular blog. I also have been thinking about diet alot, primary our diet. Since I seem to have assumed the responsibility for what we eat, I am trying to be more conscious about what gets put in our mouths.
One of the additions to our diet I am making is fermented foods and living foods, but that will require more research.
Happily for me, Husband is an early riser, he generally makes the coffee and prepares breakfast. Sometimes, he brings me my coffee in bed (just wanted to make you all jealous). Our normal breakfast when we are home is fruit and yogurt. I buy unflavoured yogurt, nothing added, not even sugar. The plan is to start making our own yogurt again. I used to do it when we had dairy goats, so it isn't anything new. If you don't know how to make yogurt and are interested, I'll post the recipe.
I miss sourdough bread so I made sourdough bread starter Thursday night. Sourdough is another type of fermented food, I think. Anyway, I want to have bread that is a food,not just empty calories.
For such a simple thing like the starter there are so many different recipes, including potato starter. I used to have a thick paperback that had an entire chapter of starter recipes, but it is long gone now. After looking at various variations, I settled on the one using yeast, the simplist sourdough starter recipes use just water and flour and depend upon catching wild yeast to make the starter, but I opted for the certainy of yeast, even if it isn't as "pure".
So accordingly I mixed 2 cups flour, 1 tablespoon yeast, 1 tablespoon sugar and enough warm water to make a thin batter, in my case enough water was almost 2 cups, but my measuring wasn't exact. All this was done in a plastic container, I left it open to the air until I noticed some little insects flying about, so I covered it with a papertowel that I clipped to one end of the container to keep it from flying off in the breeze from the overhead fan.
The hardest part for me is waiting, periodically I checked on the starter and stirred it as the liquid has a tendency to separate out.
Last night I poured 1 1/2 cups of the starter into another plastic bowl (it's important to use a non-reactive container and utensils when making sourdough), added 1 1/2cups of flour and 1 1/4 cups of warm water to this starter, covered it with a papertowel and set it aside.
The remaining original starter went into a quart size crock (I found the crock in Megabalcones, it was being sold in the salt aisle) from which I removed the plastic seal, as I am not fond of stuff exploding in my refrigerator, to this starter I added another 1 1/2 of flour and 1 1/2 cups of warm water.
Both of this batches of starter immediately bubbled up in a very gratifying manner. At least I know that my yeast is still alive!
The crock of starter is in the refrigerator between my sundried tomatoes and marinated artichoke hearts and the "primary batter" is happily bubbling away on the kitchen counter. Now the real work begins, I have to decide what to make, since this is really an experiment, I think I am going to opt for a simple white bread. I am going to add some sugar and oil to the primary batter and enough flour to make a stiff dough then knead it and let it rise.
Hopefully lunch will consist of bread and left over chilli!