Actually, I’m not sure that sourdough is a fermented food, but for the purposes of this post I am going to talk about my next two projects.
I love making bread. I haven’t had much time to experiment with bread recipes, but I have mastered a good basic yeast bread for making sandwiches and a good yeasted dinner roll recipe. However, I would love to develop a good sourdough bread that my kids like, too. I tried one last year, but it was a bit dense and too sour for the kids.
Enter Erin’s Sourdough English Muffin recipe. I am still working on this recipe; I’m not entirely comfortable with putting the English Muffins on the griddle, but my kids like this recipe. My plan is to make these English muffins weekly to get my kids used to the more sour taste.
Once I get the hang of the English Muffins, I’m going to try one of the Sourdough recipes I’ve collected in my cookbook. I haven’t had any success with these yet; they have been dense and pretty sour.
My other project is getting back into making Kombucha, a fermented tea. When I first made this last summer, I was able to keep my Scoby, the mother for the fermenting process, going until early winter. Kombucha is a bit of an acquired taste, but my kids really liked it. The fermenting leaves a bit of a bite on the tongue, like drinking soda.
If you’re interested in getting started making Kombucha, Food Renegade has a post explaining how to grow a scoby from store-bought Kombucha.
I used store-brand black tea and organic sugar to set up the culture for my Scoby. For local folks, both Martindale’s and the Swarthmore Coop carry plain Kombucha which is what you need to start the process.
Once I cultured the scoby and made a batch of Kombucha, I would ferment a little longer with homemade fruit juice, both concord grape and black raspberry. Both produced a great-tasting product.
Once I get the hang of Kombucha again, I am going to work on making kefir which is a product similar to yogurt, but made using grains.