Sauerkraut demo at the Hollywood Farmers Market

Photo: Library of Congress

Photo: Library of Congress

Fellow Master Food Preserver Shelley Marks and I will be doing a sauerkraut demo this Sunday February 2nd at the Hollywood Farmers Market. We’ll make the kraut at 10 am and 12 pm. Between the kraut demos we’ll be sitting in the Master Food Preserver and Master Gardener table to answer questions for the duration of the market. Please drop by and say hello! It’s freeeeeeeeee!

Recipe for the World’s Best Whole Wheat Pancake

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The last survivor, captured with a camera phone before being devoured, because we wanted to eat the pancakes more than we wanted to document them.

This morning I cooked up the best pancakes I’ve ever eaten. They were 100% whole wheat but they were so light and fluffy they tasted like they were made with white flour. And the way they were made is the beginning of a grain revolution. Here’s the secret:

  1. Use heirloom grains.
  2. Mill your own flour.
  3. Ferment for a long time with a sourdough starter.

The heirloom grain I used is Sonora wheat, probably the oldest wheat in the Americas. It’s a soft, winter wheat traditionally used for tortillas.

Recipe (based on Nancy Silverton’s pancakes)
210 grams starter
2 tablespoons maple syrup
3 tablespoons safflower or corn oil
2 eggs
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder

The night before making these pancakes I take a tablespoon of mature starter and add it to 100 grams of freshly milled Sonora wheat flour and 110 grams of water. This mixture will be the 200 grams of starter you’ll use in the recipe.

The next day mix all the ingredients together, fry them up in a pan and get ready to have your pancake paradigm shifted.

New frontiers in baking
Freshly milled heirloom wheat mixed into a very wet dough and fermented for a long period with a sourdough starter is also the way that Dave Miller, a Chico California based baker, makes his bread. He takes 100% whole wheat dough, every bit as wet and gloppy as pancake batter, deftly shapes it into loaves and bakes the best bread on the west coast. The Los Angeles Bread Bakers, a group I co-founded, is hosting a sold out class with Miller later this month and I hope to share on this blog what I learn. There is increasing evidence that this method of baking results in a much healthier product.

Roots Simple’s Last Minute Gift Guide

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A KCET blogger asked a couple of Master Food Preservers, including myself, what we thought would be good gifts for homesteady types. We all came up with, pretty much, the same items. Here’s the ones I suggested:

Saving the Season by Kevin West. We reviewed this book a few months ago but I’ll say it again: this is my favorite book on food preservation.

417AOIGAt9L Excalibur dehydrator with stainless steel trays. Expensive, but this thing works a lot better than those cheap round dehydrators. Truly the Cadillac of deyhdrators.

il_570xN.503980826_6605 1.5 liter lactofermentation kit. Yes, you can make one yourself, but this is a nice all-glass model. Plus, when you buy this you are supporting Ernest Miller who has given countless volunteer hours to build LA’s Master Food Preserver program.

What did you give to the homesteaders in your life? Or did you forgo gifts altogether?

Does Sourdough Offer Hope for the Gluten Intolerant?

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Lactobacillus sanfranciscensis.

In the last 20 years bakers around the world have revived the art of baking with a sourdough culture. At first this revival was related to flavor, but increasingly bakers are turning to sourdough cultures in the interest of health. It’s possible that the unique qualities of sourdough cultures may offer hope to those who think they are gluten intolerant or have an allergy to wheat. 

Continue reading…

Secrets of Kimchi Revealed in Pictures

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Hae Jung shows off her special Kimchi gloves.

I spent this morning with Hae Jung Cho and Joseph Shuldiner going over some of the recipes we will be teaching at a hands-on workshop at the Greystone Mansion in Beverly Hills. Hae Jung showed Joseph and I how she makes kimchi. Here’s a few of her secrets starting with:

mini shrimp in kimci

Fishiness! Hae Jung said you can make kimchi without mini-shrimp and fish sauce, but it just won’t have as much umami.

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Then there’s the special hot pepper flakes that can be found in any Korean supermarket. They come in a course grind for kimchi and a fine grind for use as a general seasoning. Before the Portuguese arrived in Korea with peppers from the New World, kimchi was more like sauerkraut.

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Before stuffing the kimchi into a crock, Hae Jung showed us a way of folding the “sohk” (the mixture of the pepper flakes, fish sauce, mini-shrimp, onions, daikon radish, some greens, garlic and ginger) between the leaves of Napa cabbage that had first soaked in brine the night before. You don’t have to do the special folding, but it’s considered classy.

From this point the kimchi sits at room temperature for a day or two and then goes into the refrigerator. We packed it into a giant crock.

I’m really looking forward to tasting this!

There Will Be Kraut–Lecture on Fermentation at the Historic Greystone Mansion

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I’ll be delivering a lecture on fermentation as part of a two day fermentation fest put on by the Institute for Domestic Technology. From the description on the IDT website:

Let the kraut begin!

Healthy, tasty, fermented foods are the new “health foods”. Though ages old, fermented foods are nature’s natural way of food preservation, with an added twist: they’re good for you! See why über chefs of the moment are pickling, curing and fermenting their menu items from scratch.

Our guide for for the weekend Fest will be Erik Knutzen, Urban Homesteader, author and one of our popular Institute instructors.

Friday, April 26th ~ Saturday, April 27th

Kickoff Evening Lecture and Kraut Tasting: $20 ($25 at the door)
Friday, April 26th, 6pm ~ 8pm  |   Greystone Mansion Historic Library (Beverly Hills)
For tickets see the website of the IDT.

If you have never witnessed one of Erik Knutzen’s trademark PowerPoint presentations, you are in for a thrill. Not only are they educational, they are entertaining, subversive and also hysterical. Who knew fermentation can be so many things?

Erik’s evening lecture, especially prepared for KrautFest is entitled:
“Fermenting Revolution: how fermented foods can change your diet, your life and the world”

In recent years, there’s been huge interest in fermented foods, everything from traditional sauerkraut to kombucha. Health food stores even dedicate entire refrigerator cabinets to pricy “pro-biotic” supplements. Erik Knutzen, co-author of The Urban Homestead and Making It: Radical Home Ec for a Post-Consumer World, will give an overview of the world’s fermented foods and discuss how you can make your own. He’ll cover everything from sauerkraut to pickles to sourdough bread to the great kombucha controversy to the health benefits of fermented foods. He may even discuss arctic explorer Knud Rasmussen’s untimely death from eating fermented auk meat. The evening will also feature a special sauerkraut tasting.

The evening includes a kraut tasting and book signing.

How to Bake a Traditional German Rye Bread

In the interest of health, I’ve focused my bread baking obsession of late on 100% or near 100% whole rye sourdough loaves. I’ve used as my guide a nicely illustrated book How to Make Bread by Emmanuel Hadjiandreou. His specialty is just the sort of rustic German style breads I’ve always wanted to learn to bake. What I love in particular about his caraway rye sourdough loaf (pictured above) is the crust. Unlike most other breads you don’t slash it before tossing it in the oven. The goal is a kind of perfect imperfection–a hard, thick crust with as many fault lines as the state of California. And this is a bread that requires no kneading so you can easily fit it into a busy schedule.

Here’s how I make it (recipe based on Hadjiandreou’s caraway rye sourdough):

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Fermenting culture wih Sandor Katz

Katz chats up Master Food Preserver and author Kevin West

Last night Erik and I went to see a talk by fermentation guru Sandor Katz, hosted by the Environmental Changemakers. Being a huge Sandor Katz fangirl, I was thrilled to get a chance to see him in person. These days he’s sporting a charming 19th century mustache!

His first book, Wild Fermentation, was one of those really important, life-changing books for me. It might sound strange to say this about a book on pickling, but it opened my eyes in many ways. And it taught me how to do vegetable and salt ferments, which are the backbone of my pickling practice. The daikon pickles we wrote about in The Urban Homestead are due to Wild Fermentation.

Now he’s got a new book out, The Art of Fermentation, which I’ve got to get my hands on:

Here are some excerpts from my notes:

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