Julie, So sorry I shared my photos. Just work with your starter more and work on your techniques maybe. If that still doesn't coax out the bread you want,...
16580
julie rossberg
lmjf
Jun 11, 2012 3:06 pm
Ken & the Group in General, ha ha ha I was laughing when I wrote the bit about being irritated. I'm irritated that my sourdough isn't super wonderful perfect,...
16581
Sourdough Nut
kensue_jordan
Jun 11, 2012 3:27 pm
Hi Julie, Lol, of course I was laughing, but I am not sure I understand what you mean about letting it rise in the pan, you are talking about dough, not ...
16582
isao haraguchi
isaoharaguchi
Jun 11, 2012 4:09 pm
Todd, http://www.toreru.com/ TORERU-No.1. is a combination of natural soap and enzyme. The enzyme eats up (deforms) the dirt after released in the water. The...
16583
julie rossberg
lmjf
Jun 11, 2012 4:44 pm
Ken, Agh! Yes, simple but complicated. Not as challenging as it sounds from this side (she said, reassuring herself)! Yes, I let the dough rise in the pan,...
16584
Natto
tvanhorne
Jun 11, 2012 9:56 pm
Yes, that's the exact recipe I use, Ken! I don't use any essential oils though. Julie, I also experimented with increasing the levels of powder to maintain a...
16585
Natto
tvanhorne
Jun 11, 2012 9:57 pm
Fantastic! This will be a great starting point for experimentation. :) -Todd...
16586
julie rossberg
lmjf
Jun 11, 2012 11:53 pm
Todd, Thanks for the added information! Didn't you say that the "liquid" form was with coconut oil or ACV? I am wondering about an alternative liquid base....
16587
molliemcbee
Jun 12, 2012 12:41 pm
Coconut is solid at 76F and starts to turn liquid at 77F. That's why it's solid in winter and liquid in summer. Molly...
16588
Sourdough Nut
kensue_jordan
Jun 12, 2012 12:47 pm
Hi Julie, It sounds like you are basically using a no-knead bread recipe. I don't use that technique so I can't really speak of it. It should be a very high...
16589
claire
claire_ca000
Jun 13, 2012 4:33 pm
has anyone tried to sprout soy before making tofu? how bad is it really to eat Organic tofu every once in a while for a growing child? GMOs, indigestible,...
16590
B M
lbma432
Jun 13, 2012 6:51 pm
Sprouting does not reduce the "bad" aspects of soy. See this link from the WAPF: http://www.westonaprice.org/soy-alert ________________________________ From:...
16591
hoorayforliver
Jun 14, 2012 5:35 pm
thanks for all the injera responses last week! I tried again, using teff flour, and then I ground up organic slow cooking oatmeal in a spice grinder --...
16592
hoorayforliver
Jun 14, 2012 5:35 pm
I forgot to mention that I also put a little organic yogurt in the batter before I let it sit out for a few days : )...
16593
claire
claire_ca000
Jun 14, 2012 5:52 pm
Interesting, I thought sprouting or fermenting always reduced phytic acid...... which does not help GMO and phyto-estrogens. But still, would having that on...
16594
julie rossberg
lmjf
Jun 14, 2012 6:06 pm
Claire, I Can't help but chime in w/ my two cents even though it is not very quantifiable. My acupuncturist says the phytoestrogen issue is so complex and...
... My own take is to look at the cuisines of the world, and figure out which ones work. A lot like what Price did. The book "What I Eat" is a great snapshot...
16597
B M
lbma432
Jun 15, 2012 4:10 am
For me personally, I am very avid about not eating GMO, esp. for my young children. There are enough studies that have been done that show harmful effects...
16598
Ken Jordan
kensue_jordan
Jun 18, 2012 8:04 am
Great idea. With the chia seeds, this will make a very healthy meal. Thanks for posting. Ken in Manila ... [Non-text portions of this message have been...
16599
Tove Stenersen
tstenersen
Jun 21, 2012 7:06 am
I found this page in Chinese: http://www.hg023.com/html/52-5/5445.html and translated it with google translate. Lots of interesting uses, similar to Russian...
16600
eyesforu75692
Jun 23, 2012 5:05 pm
Hello, I am new to the list. I made a jar of ginger carrots last Tuesday and opened and tasted them last night. they were too salty and too gingery, however...
16601
yvette chilcott
yvettechilcott
Jun 24, 2012 8:05 pm
Welcome to the list :) Here in Ontario Canada our vegies are just starting. What recipe did you use for your carrots? I have kimchi on the go right now. ...
16602
ejohns9525@...
eyesforu75692
Jun 25, 2012 12:32 am
Hi Yvette, I used the below recipe but it only made a pint and I did not use whey but doubled the salt . I don't think I will need to make anymore for a long...
16603
Patricia Meyer
wattpatricia
Jun 25, 2012 3:43 am
I find that I like the ginger carrots best when i use the mandoline to cut the carrots as julienne rather than grating them. Something about a crunchy texture...
16604
Jennifer Shearin
jenniferfoltz
Jun 29, 2012 10:46 am
Hi all, new here. I just started fermenting about three weeks ago. I just finished eating my first batch of fermented cucumbers and they were awesome! I'm...
16605
Heather Twist
heathertwist2
Jun 29, 2012 4:13 pm
I make pickled eggs a lot, though using vinegar (it's what my husband likes: he likes a certain kind of pickle juice!). They don't ferment, but the acid...
16606
tx_vaquera246
Jun 30, 2012 11:49 am
Jennnifer, welcome to the group!! I too have that proverbial glut of cukes & eggs. For several years I have "pickled" chicken and quail eggs by reusing the...
16607
Jennifer Shearin
jenniferfoltz
Jun 30, 2012 5:25 pm
Thanks Carolyn! I left the eggs in the fridge, and I'm looking forward to trying them when I get back from vacation next week. Does anyone have any advice...
16608
Heather Twist
heathertwist2
Jul 1, 2012 1:46 am
I reuse vinegar pickle juice to make the pickled eggs, adding a bit more vinegar and salt. I suspect the lacto-brine is reusable just fine. I don't do it...
