Fermented foods

Snyper564 said:
Haha it's been a while since I really baked... there bug has truly bitten again.

Also I have no idea what is up with the starter but it is better than ever
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Aaaaargh, I needed to know the starter's flourishing o_O.

BTW when you say it was dormant, how had you stored it?
 
maumau said:
Aaaaargh, I needed to know the starter's flourishing o_O.

BTW when you say it was dormant, how had you stored it?
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I hooked a bit from the actual bread dough of my last batch early 2020 put that in an airtight jar stored in fridge (this was made with the original mother starter). The actual mother starter got infected during lock down and had to be tossed.

It dried up alot over the year in the jar. Last Saturday I hooked 2 tablespoons added to water and stirred till it all dissolved then added flour and went as normal.

With my brewing I now have access to temperature controlled environments and kept it at a constant 24 deg.

Upon feeding the third time it almost rose out the jar. The most vigorous it's ever been.

There are a number of ways to store starters freeze or drying on baking paper over a few days.

Mine was not the correct way it did work but took lots of abuse. Glad it's doing well.

This was how it was stored

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Third feeding

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And ready to go for baking. This was after 2.5/3.5 hours can't remember exactly

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That is amazing, perhaps being able to hold temp at 24 is keeping it happy, which is a huge advantage especially if you bake once a week or more often.

Sure is resistant. I've had some old dough in the freezer for a few years and plan to mix it in when next I bake. Not sourdough but chunks I repeatedly keep and add each time, so it's got a delicious deep flavour.
 
Reviving this thread to ask if anyone's tried fermenting garlic?

Fermenting in raw honey seems most popular although some versions use brine. Raw honey's easy to find and WW sell non-irradiated garlic but the organic heads at the health shop are the size of golf balls and each clove is a tiny sliver.

I've emailed a couple of garlic suppliers without receiving a reply. Growing it isn't an option unless you want to wait a year because that's how long garlic takes to mature after planting.

What do you guys think?

WARNING: might interfere with blood thinners.

 
maumau said:
Reviving this thread to ask if anyone's tried fermenting garlic?

Fermenting in raw honey seems most popular although some versions use brine. Raw honey's easy to find and WW sell non-irradiated garlic but the organic heads at the health shop are the size of golf balls and each clove is a tiny sliver.

I've emailed a couple of garlic suppliers without receiving a reply. Growing it isn't an option unless you want to wait a year because that's how long garlic takes to mature after planting.

What do you guys think?

WARNING: might interfere with blood thinners.

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I have not tried, not on its own. I've had pickled cloves which are tasty as hell, but never fermented.
 
Anyone tried Surströmming? I bought a tin at a place in PE, mostly because my son has been watching the Youtube challenge videos and wants us to try it :crying: Watched a few fellow Saffas trying it and I'm starting to panic a little.

 
maumau said:
Hmmmm pickled sounds delicious. As soon as I source decent heads will give fermenting a try and show the results here.
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Found pickled ones in a store goodness knows how many years ago ... it may even have been when I still lived in CPT.

I've never seen any for sale since :crying:

Hmmm. Me thinks I must look up pickling....
 
Starter is active again, took it out last week Sunday and fed it - checking the age I think we going on 6/7 years now

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First sourdough loaf for 2022 done

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Mandatory crumb shot

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Upside to solar is that I can do guilt free half "test" batches in my oven. So next sourdough attempt will be 100% sourdough bagels with an overnight slow ferment in the fridge following this recipe. Will feedback once done. I used malt instead of sugar as that is more authentic and added a 2 tablespoons of rye flour as well for flavour.

umamigirl.com

Life-Changing Sourdough Bagels

These sourdough bagels are chewy and flavorful and downright perfect. Bonus: Making bagels at home can make you feel positively omnipotent.
umamigirl.com umamigirl.com
 
Snyper564 said:
Upside to solar is that I can do guilt free half "test" batches in my oven. So next sourdough attempt will be 100% sourdough bagels with an overnight slow ferment in the fridge following this recipe. Will feedback once done. I used malt instead of sugar as that is more authentic and added a 2 tablespoons of rye flour as well for flavour.

umamigirl.com

Life-Changing Sourdough Bagels

These sourdough bagels are chewy and flavorful and downright perfect. Bonus: Making bagels at home can make you feel positively omnipotent.
umamigirl.com umamigirl.com
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I can 100% vouch for this recipe my first 100% sourdough bagels were perfect!

My wife was not happy that this was a half batch test batch - onto the full batch next

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Kornhole said:
Going to try make sauerkraut tomorrow :giggle:
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Yeah, I also just decided to get some ferments going again. Probably start with some sauerkraut as well. I'll be expecting some pics from your batch :).
 
saor said:
Yeah, I also just decided to get some ferments going again. Probably start with some sauerkraut as well. I'll be expecting some pics from your batch :).
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Will do ! Should I be worried about humidity ? I will put it in the best spot possible.
 
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