Just in case you were wondering what critters inhabit the sourdough starter on your counter . . .
UPDATE: I have completely revised this recipe–thanks to Dana Morgan for testing and input!
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):
|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:
|Tempeh image from Wikipedia.|
Today, a guest post from Nancy Klehm, writing to us from Chicago, in the midst of an epic drought and heat wave. Here’s Nancy:
A Drought of Inspiration
Until last week, we were at 12% of our normal precipitation for our eight month growing season. This, plus extreme temperatures, made us delirious when some humidity blew south from Canada and was sticky enough to grab ahold of some clouds and build them until they spilled rain. And yet, the GM soy is limp and the GM corn is dwarfed and tasseling weakly. The effects of which will impact all of us who shop and drive cars.
And frankly, we’ve been spoiled by the drought and heat – it’s always sunny and dry (just like L.A. and Phoenix!) no rain to spoil your bike ride, BBQ, or outdoor gardening. And the biggest benefit: No Mosquitos.
So what are the activities that microbes make possible around the homestead? To name just four:
- Soil Fertility
- Human beings
Pretty important stuff. In fact, new systems thinking, applied to our natural word, is demonstrating that things like human beings are really just symbiotic sacks of microbial life. An article in the Economist, “Microbes maketh man” discusses just how important microbes are to human health:
The traditional view is that a human body is a collection of 10 trillion cells which are themselves the products of 23,000 genes. If the revolutionaries are correct, these numbers radically underestimate the truth. For in the nooks and crannies of every human being, and especially in his or her guts, dwells the microbiome: 100 trillion bacteria of several hundred species bearing 3m non-human genes. The biological Robespierres believe these should count, too; that humans are not single organisms, but superorganisms made up of lots of smaller organisms working together.
Mess with the complex interdependent relationships between microbes and people, soil etc. and you’re asking for trouble. This, for me, is the argument against things like GMOs, Miracle Grow or conventional chemical beekeeping. We don’t know enough, and probably never will know, how 100 trillion bacteria will react to our latest innovation. Best to be conservative when it comes to microbial life.
Looking forward to seeing more of this microbial paradigm shift in science.