OpenWest 2014/Fermenting Foods
"Fermented foods your bishop won't get antsy about"
- by Joshua Tolley and Karlyn Tolley
"Ever wonder where ketchup, salsa, and soda come from? Probably not, but you should. Their modern form conceals their origins, but those foods and many others descend from ancient fermented creations, foods where microbial growth was encouraged. These ancient foods surpass their newer replacements in many ways: they taste better, require fewer chemicals and less energy to produce, store easily, and restore health. Come learn about historic fermented foods, how to make them, and why you'd want to."
Blog - http://thebacktwenty.blogspot.com
Why fermented food?
- disease fighting
- nutrition
Process:
- something to ferment
- means micro-organims are consuming or transforming
- starter like sourdough starter
Sourdough:
- Easy to make
- Mix flour with water. Wait.
- Use same kind of flour all the time
- Feed it regularly
- Use non-chlorinated water where possible
- Keep it warm
- Always let it breath
Use Kamoot - hybridization of the hard wheat is bad (increase gluten content to make a pretty loaf of bread)
Use glass as it doesn't leach and it is easy to clean
Tips and Tricks
- Keep things clean - more important with long term storage
- Use non-chlorinated water. Chlorine is there to kill fermenting.
- Use right amount of salt
- Use whey with more sugary ferments
- Keep ferments separate, or they will cross-contaminate
- Finding reliable source of raw milk will change your life
Daniel's coworker recommend http://www.breadtopia.com/make-your-own-sourdough-starter/
Fermented beverages are good - kefir, ginger ale, kombucha (non alcoholic)
Kombucha - "Originally from Russia, kombucha is a fermented, sweetened tea. The fermentation removes much of the caffeine, carbonates and acidulates the liquid, and produces several beneficial compounds. Black tea with refined sugar works best; herbal teas can slow or stop the fermentation, and less refined sugars contribute off-flavors."