This post explains how to make Italian Focaccia using a sourdough. My wife is an excellent baker with long experience and her sourdough Focaccia is fabulous. This Focaccia sourdough bread recipe creates a slightly more elastic break with a rich flavour. Focaccia is originally not a sourdough bread but is baked on standard yeast, white flour, olive oil, sea salt, and…
Do you enjoy a creamy yogurt or a smooth, creamy cheese that makes your mouth water. Who doesn’t? A common complaint is that healthy food is boring and tasteless. Not true. Fermented milk products prepared on full-fat milk or cream are delicious. Below are a few examples of good choices you can try. Fermented milk products This…
Fermented garlic has a unique taste and properties. Many have asked about how to go about preparing it at home. So if you’re a garlic lover, please read on. Some add garlic when fermenting a mix of vegetables like cabbage, ginger, carrots, and others. In such cases, the garlic taste often dominates the batch. Others (like me) prefer…
Fermenting vegetables in a warm climate can be a challenge. Common problems include mould and mushy veggies. It is possible to prepare great fermented vegetables in a warm climate. Here are some factors to consider. Temperature A good temperature range for fermenting vegetables is around 68 to 72 (20 to 22 C). A few degrees more or…
Fermented birch sap is very popular in places like Eastern Europe. As spring arrives, the beauty of nature is broken by bottles and buckets hanging from branches and tree trunks, mainly in birch and maple trees. The bottles are slowly filled with the clear, slightly sweet, watery birch or maple sap. The sap is slightly…
Probiotic bone broths are delicious! A good bone broth feels soothing on the gut and is easy to digest. Bone broths get even better when adding fermented vegetables. This post will give you the basics. Basic broth ingredients You can use beef, chicken, fish, or wild game for making broths. However, some broths are very rich…
Lacto-fermentation at home is a process by which you can create delicious yogurt, kefir, kombucha, natto, kimchi, and other fermented foods. A favourite is fermented whole tomatoes—something I discovered when I visited friends in Eastern Europe. When you understand lacto-fermentation, you can really be creative. I’ve done my share of mistakes and ruined some batches…
You can prepare cultured buttermilk both from animal and nut milk. Traditionally, buttermilk is what is left when making butter. I’ve prepared butter many times using fermented cream. When the cream is already fermented the buttermilk is also fermented and ready. However, most buttermilk in grocery stores is created in an industrial process. Then there’s…
Black garlic is unique! The extraordinary complex, sweet taste of black garlic is enticing. It’s like having healthy sweets! But be aware! once you have got the taste of it you will be irresistibly captured by the dark side. What is black garlic? Most is produced by caramelising fresh garlic—whole garlic bulbs are warmed for weeks….
The Turmeric-Ginger Latte is a great, hot drink. It’s absolutely delicious! The main ingredients, turmeric and ginger, are cousins and work extremely well together. The recipes below combine two nutritional giants in one delicious drink. Turmeric Ginger Latte tasting notes How does the Turmeric Ginger Latte taste? Served hot, it has a strong, warm, sweet, creamy taste…