Fermented black walnuts and pinyon pine nuts cheese. Amazing power of fermentation. Was doing a little test in a small jar with lacto fermenting my cheese to add some interesting sour (and possibly new surprising) flavors.
I burped (release the pressure inside by opening the cover a bit) twice a day but after 2 days, the fermentation went wild during the night. I burped it before going to bed then closed the cover tight. I sometimes do that so I can evaluate how the fermentation is going by feeling the pressure on top.
This one took me completely by surprise and I woke up to this...the cover was completely bent and ready to explode. Cheese was oozing on the side despite the fact that I closed the lid quite tight.
Took a photo for fun then tried to open it and the lid blew up.
Fascinating power for such a little jar.
Flavors were amazing too but I'll let it age a bit and see where it goes. I think next week, I'm going to do a few fermentation projects of the same cheese recipe and see what happens at different stage...and how to use the results.
Very happy with the taste but I'm also in new and exciting territory with fermenting wild and local nuts (walnuts, acorns, pinyon pines, etc...) into cheese.
Veggie scotch egg with fermented chilli sauce and aioli. The coating is smoky aubergine and manchego and it’s so good! #fermentation
I usually brew in 5 gallon glass jars but the basic 1 gallon brew vessels are where the "mad scientist' in me comes out! "Kimchi" kombucha? Salted kombucha? Earl grey kombucha? Believe me I've tried a whole bunch and not all of them were successful brews. 🙈 But there are those other times when you do make such wonderful tasting brews as well, which encourages me to just keep experimenting! 😝
These @wineglasswriter pens are such useful things to have when it comes to labeling my test brews! No need to add extra stickers or tape, writes clear, and washes off easily too! That way when I actually like my test flavors it's much easier to track back to my notes and recreate them. And yes, I definitely recommend to always note things down!
What experimental flavors have you made so far???
It's a very special day today, on the 7th December 2017, my very own sourdough book, the first of its kind in Slovenia that combines baking and cooking with sourdough, was published today 🙌 the title means "sourdough_mania" 😁 It's a complete 304-page guide to sourdough baking with more than 45 recipes, amazing pictures, SOS chapter, baking timetables and much more 😉 Big thank you goes to all the sponsors (@the_sourdough_librarian, @komo.bio, @pizzasteelcom, @oster_rob, @esen_woodcraft) who enabled this book; because of you everyone can afford it and we can popularise sourdough even more👌 Because my credo is ''let's bake the world a better place'', we donate 2 € from each sold book for therapies of a 5-year-old girl with cerebral palsy🙏 *
I couldn't be happier than I am today, and I hope that sourdoughmania will take off all around the world💗 *
If you want to order your copy, for now only in Slovenian language, please send an email to firstname.lastname@example.org 😊 * *
Enjoy your day and let's bake the world a better place ❤ * * * *
#desem#sourdough#levain#pane#masamadre#bread#sourdoughbread#bröd#pastamadre#lievitomadre#instabread#surdeg#realbread#naturalyeast#professionalchefs#naturallyleavened#sauerteig#wildyeast#artisanbread#bakingbread#ekşimaya#godtno#хлеб#breadlover#organicfood#homemadefood#drozi#questforsourdough * *
@foodandwine @thebakefeed @bread_masters_ @bonappetitmag @saveurmag @foodblogfeed @thefeedfeed @breadbakersguild @buzzfeedfood @thefeedfeed.baking @eater @foodnetwork @modcuisine @igslovenia @feelslovenia @thisisinsiderfood @thisisinsider
We spent this Saturday finding and decorating our adorable little Christmas tree...🎄 and our ornaments are our favorite part! We also worked on our microbiome healthy and eco friendly holiday gift guide, that’s now available on the blog! 🙌🏻🎄Featuring some of our favorite products from @crunchyorganics @sapovela @yolohayoga and @stadlerform and these cute DIY ornaments from yours truly, @cultured.guru
Link is in the bio! 👆🏻
Have some happy & healthy holidays, y’all! ☃️
Been hanging out in Peru the last couple of weeks and so here is yet another Insta post praising Latin America.
Lots of things dictate where I like to spend my time but food should be more of a priority than it actually is. Food in Alaska sucks, everything we get has already been on a boat for a week from Seattle and god knows how much time it spent on a boat getting to Seattle. Pretty sure fruit shouldn’t actually last two weeks and still be ‘fresh enough’ to surpass American health standards so what am I eating, actually?
Cusco seems to be completely surrounded by land full of superfoods (and 2,000 year old ruins that are hardly ruined... maybe the richness of the soil dates back all that time and is responsible for the impressiveness of Incan brains) Everything around here seems to be grown right here. Sold to me by ancient eyes attached to hunched bodies, clearly hardened by more than honest lives in fields (probably with a baby hanging out in a handwoven sling)
THANK YOU PERU for whatever magic exists here that I don’t understand but can feel.
Fresh cucumber and tomato slices to help transport hummus made from sprouted lentils, garbanzos, and fermented red onion into my pie hole. Alfalfa, black beans, quinoa, and these MARVELOUS little rainbow Amazonian peppers that are kicking my sinus infection’s ass. .
The base of this city sits at 11,150 feet and can I tell you, sinus pressure at 11,000 feet should be a legitimate form of torture. Like when you’re taking off on an airplane and have to pop your ears but your ears can’t pop and then all of the teeth in your upper jaw go numb and your body starts panicking and there’s nothing you can do but pace the floors a lot quicker than necessary and pray to something.
Even something as simple as a blender (a shitty one that smokes if it’s on for anymore than two minutes at a time) feels like the biggest blessing. Balanced raw meals. #BLESS
Calling all fellow wannabe world-savers! 🙋🏼♀️🌍🌎🌏 i know the old thought that one person can’t do anything, and i call bullshit. BUT i also wholeheartedly believe we can do sooo much more as a group.
That’s why it LIGHTS me UP to get to work everyday with all my biggest instagram vegan girlcrushes, running intro to veganism groups maxed out with Nearly 200 people, who we get to spread the vegan love to! Since this is my passion, and i think a lot of yours too, go watch my insta story from this morning if you wanna see exactly what i do. Do you want to influence people and share a healthier lifestyle for us and the planet? Sure there’s a lot of ways to do that—go do em all! But this is sure one heck of a powerful option. So thankful for this platform this has given us all! Why haven’t you joined our tribe yet!? Now hiring passionate vegans who wanna spread their message further! 😍🙋🏼♀️🌎🌱🌿
Dias de lluvia, para estar en casa asando castañas y planificando la carta de navidad. ¡Tengo tantas ideas en la cabeza, tantas ganas de empezar! Pero planificación es la clave de todo, entonces siento la cabeza y vuelvo a la realidad del Empreendedor. Muchas veces es necesario volcarse a lo sencillo y hacerlo inolvidable 😉
**NEW CASTLE HILL WORKSHOP** 2hr practical introduction to kombucha and fermented mocktails!!
Come by yourself, with friends or use it as a bonding and empowering experience with your child 12-18years.
Venue is family friendly @kindercafe_castlehill .
Tickets just released!!
Fermented baked savoury cake, it's called handvo. 😋😍 Never heard of it? Well this vegan bake is a Gujarati specialty made regularly in Indian households and it's divine! .
It can be eaten for lunch but it's more of a wholesome snack to have with tea or even to serve as finger food at parties. .
This handvo is made from coarse semolina flour and chickpea flour. Many go to the effort of grinding their own lentils to make this dish but I find a combination of both flours works just fine. Water, lemon juice and oil is added along with some spices and then the batter needs to ferment overnight. In the morning or after 10 hours you can add grated vegetables. Traditionally bottle gourd is used, I also added carrots, onions and coriander/cilantro leaves. Just before baking sesame seeds were sprinkled to give it a nice crust to a soft interior. ❤️
Handvo is delicious eaten warm but leave some for the next day when the flavours have really sunken in and your tastebuds will explode! 💥💥 #handvo#savourycake#fermentation#indianfood#savoury#differentfood#unusual#vegan#vegetarian#snack#vegetablecake#eat#canapes#nosugar#plantbased#meatfree#healthy#nutfree#foodie#foodiesofinstagram#madefromscratch#homemade#homebaked#semolina
When teaching a Camembert class, I love to take home cheese babe to raise alongside my students. This munchkin has been salted, is air drying, and will be tucked into its wine fridge home tomorrow. Thinking of naming her Cerise.
Don't front. Not every meal is or needs to be "sexy" and Instagram ready. Especially when you can add @harvestrootsferments Curtido on it... This dish was incredible and simple. Soaked rice, sweet potato, butternut squash, crock pot chicken, plus Curtido. Want to try our Curtido but don't live nearby? Check out our FREE ONLINE shipping. Link in our profile.
I made savory sourdough pancakes to have with my soup for lunch. Jalapeño Pepper Jack Sourdough Pancakes. 🥞🧀🔥🌱