Recent content by DinaFine

slow cooker rice In my post about using a slow cooker to cook rice, I gave the wrong ratio for water to rice and the wrong temperature. I have been doing this for a while now, with brown rice not white. I use the same ration of one cup rice to two cups water or liquid, set the cooker on the...

www.rwood.com/Articles/Soy_Toxin_or_Tonic.htm here is an article that I find to be a reasonable discussion of the pros and cons of soy products.

Yes, but it is in a crockpot, you don't have to watch it, or even think about it, just remember to turn it off.

I cook rice in a waterless slow cooker. Before I bought that, i used a rival crock pot. 2 cups of brown rice to 5 cups of water for two hours on low, and the rice is perfect. No sticking.

Hops Oat Bread HOP YEAST: 3 c. water 1/4 c. hop, dry (can use pellets, mild flavor Saaz 1/2 c. cornmeal 2 c. cooked mashed potatoes (plain) 3 T. sugar 2 t. salt Cook hops and water for 20 minutes. Strain thru 4 or 5 thickness cheese cloth. Discard hops. Add water to equal 3 cups. Pour...

I am making a hops starter. I boil hops for twenty minutes, strain out the liquid and then mix that with mashed potato and corn meal. The corn meal was cooked before adding. That ferments for 48 hours, then I make bread with it. Has anyone ever made this?

It is my understanding that soy is very hard to digest because it has enzyme inhibitors which make its protein and minerals unavailable. Even soaking doesnt do it. Fermented soy like tempe and miso are supposed to be better, but soy milk is not fermented and therefore hard on the digestion and...

If something is cheap it is inevitable cheaply made. Bought a very inexpensive blender to use only for smoothies, and has to return it because it couldnt handle a fresh pear, didnt even chop it.

Can you describe what it looked and smelled like when you say that it died. It is nearly impossible to kill a starter with cold, just warmth and a little flour and water will start it bubbling again. You can store it in the refrigerator between uses. You may think that it has died because it...

I started sourdough with white flour and some whey or crushed grapes in the mix. This ferments quickly. About a week for whey, and 3 4 days for grapes. Your have to feed with additional flour and water frequently, probably every day or every other day, I dont remember exactly, but recipes are...

It could be anything along the line, so you will have to describe your process and your recipe before anyone can know what went wrong. Sometimes you can have too much flour vs. water and then you will wind up with a brick. Also if your bread isnt rising the yeast might have been exposed to...

actually mold can sometimes form in sourdough, and you dont need to start entirely over again, but just dump most of the pot along with the mold leaving a tablespoon or two. Feed with a cup of water and cup of flour and you should be back in business very soon.

Pickling in Vinegar and salt should not be a problem as long as recipe proportions are followed exactly. I have done this and am not an experienced or expert canner by any means. I would not use oil in the pickling mix unless I found a reliable recipe. You shouldnt have a problem as long as you...

I have started sourdough from flour and water with a little whey added. You can also buzz some grape skins in processor and mix with flour and water. These directions seem good and good luck to you and your starter. I keep mine in the refrigerator between uses, it separates, and never had any...