How To make Donna German's Sourdough Starter

How to make EASY no-nonsense EINKORN Bread | Beginner Friendly Recipe

Einkorn is an ancient type of wheat. Think of it as the grandfather of the grains we use to make wheat flour today. The name einkorn translated from German means ‘one grain’, hinting at its purity.

Modern wheat has been hybridized and cross-bred to give it certain characteristics. For one it has a thinner shell and is easier and more cost effective to process. Secondly, it has far stronger gluten than einkorn which is what we all love when making our breads.

But all that development has had some negative effects. While stronger gluten can be beneficial to the process of breadmaking, it can at the same time be detrimental to our gut health. Modern wheat has a lesser nutritional value than einkorn too.

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What happens with sourdough bread if you don’t do the folds? #sourdough #simplerecipe #homebaker

Podcast Episode 108: The X Factor in Cheese

Cheese is loaded with Vitamin K2 which has been referred to as the X factor. Vitamin K2 has huge health benefits that may really surprise you. Learn how to make special cheeses and discover why they contain the X-factor vitamin.

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Herman German Friendship Cake - MYVIRGINKITCHEN

Wanna be part of a cooking recipe chain involving some sourdough called Herman?
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Friendship Bread is a type of bread or cake made from a sourdough starter that is often shared in a manner similar to a chain letter. The starter is a substitute for baking yeast and can be used to make many kinds of yeast-based breads, shared with friends, or frozen for future use. The sweet, cake-like Amish Cinnamon Bread is a common bread that is made from this starter; it is a simple, stirred quickbread that includes a substantial amount of sugar and vegetable oil, with a mild cinnamon flavor. It has characteristics of both pound cake and coffee cake. The flavor of the finished product can be altered by omitting cinnamon.
A common cycle is based on the addition of one cup each of sugar, flour, and milk every five days, with bread baked and extra starter shared every tenth day. The ten-day cycle produces five cups of starter, which must be either used to bake bread, given away, or used to start a new cycle. A common suggestion is to bake one loaf of bread, give away three cups of starter, and to save the remaining one for the next cycle.
It is not necessary to wait the canonical ten days before using one cup of starter: a cup of starter can be used as a yeast substitute at any point. However, using starter on earlier days will result in a smaller quantity of starter at the end of the cycle. To avoid running out of starter, it is normal to feed the starter (add milk, sugar, and flour) before removing a cup for use, and most recipes assume that starter is always fed immediately before being removed. A five-day baking cycle feeds the starter every fifth day and uses the resulting mixture on that day to bake one or two loaves of bread (one cup per loaf). The remaining starter is reserved to begin the next five-day fermentation cycle.
Despite common instructions to the contrary, the starter can be frozen for later use, and the cycle begun anew after thawing. The cycle can also be slowed to about half the normal fermentation rate by refrigerating the starter instead of allowing it to ferment at room temperature. Refrigeration is usually recommended if a few days' delay is desired. #barrylewis

How To Make The Easiest Homemade Sauerkraut

You need 2 ingredients to make good Sauerkraut. All you need is salt, and cabbage.And with Oktoberfest being here, now is the perfect time to start some. Sauerkraut takes the cake when it comes to super easy fermentation at home. It truly is the definition of a low effort ferment that goes by quickly.

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Meghan Markle Just After Wedding Prince Harry, at Nottingham Cottage on Kensington Palace Grounds