February 26, 2017
I have been making sourdough for many years now. I remember it seemed like a big step getting started. It was so mysterious and everyone was so eager to offer advice, some good, some bad. It does take some planning and some commitment, but the truth is, fermentation is a natural process and all it takes is a bit of encouragement to do what it already wants to do. Once I started, I could not imagine baking without it.
This year I have made a commitment to try fermenting more than just wheat flour. I believe in the power of fermentation to bring out wonderfully complex flavors and to break down food to make nutrients more accessible. Why wouldn't I want that for more of my food?
So, armed with my copy of The Art of Fermentation (2012) by Sandor Ellix Katz, I am going to get to work. My first experiment this week: Fermented Oatmeal.
This was so easy, I can't believe I waited so long to try it. I soaked one part rolled oats in three parts whole milk along with one tablespoon of sourdough starter overnight. In the morning the mixture was thick and creamy with just a touch of acidic bite. I cooked it up with a pinch of salt and finished it with a dash of brown sugar.
Now, everyone has their own way to fix up their oatmeal, so I am not going to tell anyone what to do, but I loved this and can't wait for more! All it takes is just a tiny bit of planning ahead, a thing which most days seems like an insurmountable task in these hectic days, but I am going to try and make this happen at least once or twice a week!
November 06, 2017
January 31, 2017
November 29, 2016