Tag Archives: Fermented
Gluten-Free Sourdough Baking:
How to Use Traditional Techniques
with Gluten-Free Flours
Sunday November 10, 2012
8226 N. Denver Ave.
Learn a simple, low-maintenance method for making and maintaining and ongoing, whole grain, gluten-free sourdough starter!
You’ll take home recipes, your own starter culture, and inspiration for the holiday baking season!
We’ll demonstrate basic and advanced techniques in gluten-free baking,
Discuss tips for converting your own favorite traditional sourdough recipes to fit your special diet
Taste samples of sourdough baked goods made deliciously gluten-free.
Taught by Dori Oliver of Nourishing Foodways and Dori’s Gluten-Free Kitchen.
This is a free class sponsored by the Multnomah County Library; No registration is required.
For more information contact email@example.com.
Raw Cow’s Milk Yogurt Makes about 1 quart Raw Milk Yogurt retains all of the vitamins, fatty acids and enzymes of properly produced raw milk, along with the probiotics and tart, familiar taste of the yogurt culture. The microorganisms that … Continue reading
Beyond Yogurt: The Artful Science of Cultured Milk at Ludeman’s Join me and Healing Pond Farm a morning of informative discussion, hands-on demonstrations, and flavorful samples. You’ll learn the simple steps to making yogurt, cultured buttermilk, and kefir in your … Continue reading
Kefir Grape Juice Makes 3 cups A few well-rinsed dairy kefir grains added to diluted juice makes a sweet, tart, slightly fizzy, and ultra-refreshing lacto-fermented, kefir grape juice. This recipe calls for store-bought organic Concord grape juice, but if you … Continue reading
Gluten-Free Sourdough Challah Bread Makes two loaves Challah (pronounced HAH-lah) is the braided bread traditionally eaten on Jewish holidays and at Shabbat, the weekly Sabbath meal. The taste and texture, as well as symbolism, of this bread are rich … Continue reading
Old-Fashioned Fermented Dill Pickles Makes 3-4 quarts During the late summer months when cucumbers are plentiful these simple fermented pickles are a staple in my kitchen. Over the years, the reassuring advice of Sandor Katz’ Wild Fermentation: The Flavor, Nutrition, … Continue reading
Kefir Workshop: Dairy-Based Kefirs, ‘Krauts, and Juices Dairy-based kefir grains are one of the easiest, most reliable methods of culturing milk, sauerkraut, and fruit juice. In this free workshop you will learn how and why to make dairy kefir, and … Continue reading
Nutrient-Dense Meal Planning: Making nutritious cooking organized, economical, and even fun! Tuesday August 7, 2012; 10-11 am PST In this one-hour free teleconference I’ll share tips and tricks for planning simple, delicious meals. When you have a plan and all of the … Continue reading
Lacto-Fermented Raspberry Orange Drink Makes about 3 quarts Oregon’s warm summer days have me craving the tart and salty lacto-fermented juice drinks in Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats. Here is my version of Sally … Continue reading