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Mine is still in the cupboard, happily making layer after layer of bacteria "mother". I recently acquired a small (3 gal) oak barrel and I have started a batch of red wine vinegar inside it. Since I have successfully made kombucha (easiest fermented food ever), I figured why not vinegar? It...

No problem! And it doesn't take as much practice as it does care. Remember to: 1. Rinse the oil, 2. wear the oven mitt, and 3. Have a working fire extinguisher. But it sure is delicious once you get it done right!

Oh, no problem. I think that provenciality is what keeps humans from enjoying life more, so any criticism on my part was borne solely from my desire to see you enjoy life more, that's all. Life's too short to eat subtly-flavored foods!

I love fermenting things. Every day I'm amazed by how much food we eat that is fermented. Did you know that both coffee and chocolate are fermented foods? Anyway, stuff I've fermented: - beer - wine - (hard) apple/pear cider - cultured butter (YUM) - yogurt - kefir - kombucha (yuck, but I...

Carne asada Hey there! I'm actually learning how to grill all over again because I recently purchased a kamado-style ceramic cooker from Primo. It's a very different kind of grilling from what I'm used to, but I would very much consider it an Atlanta thing because two of the major...

I think lots of folks have a negative reaction when presented with a new kind of fermented food. The line between "ripe" and "spoiled" is a thin one that moves according to culture. One type of fermented food (bread, whiskey, chocolate, cheese) is acceptable while others (kim chee, miso...

I read in a recent cookbook relating Southern food traditions about some folks who let their cornmeal mush sit for a few days to ferment before baking it into cornbread. Unfortunately, there was no recipe attached to this method of cornbread. Since I am a fan of fermented foods and have my own...

I saw the video and it's exactly what I'm looking for. Good stuff! And he gave me a whole bunch of products that I now want to buy. I already have three cruddy-looking sets of plastic shelves in my kitchen area just to hold all my kitchen junk! Will it ever end? (No, duh.)

Thanks for your reply! I do have some questions for you. First, when you proof on parchment, does this mean you're also baking on it? Meaning, you lift the parchment and set it inside your DO (with the dough on top of it) and then put the lid on? Second, how wet is your dough when it goes...

Hey y'all, I just read through the entire thread in regards to folks attempting the NYTimes "no knead" bread recipe. It seems that everyone is using the instant yeast. I'm interested to find out if anyone else has attempted this recipe using sourdough starter. I tried it this past weekend...

Greetings, I was drawn to this forum because I had read elsewhere that members of this forum had discussed no-knead bread (popularized by the NYTimes article a while back) and especially how it can be modified for use with sourdough starter instead of with instant yeast. Can someone direct me...

Hey y'all, I'm a fan of cooking and making things from scratch, and I'm a big fan of fermentation and grilling on my ceramic cooker. I love life and believe that the most efficient way to improve your lifestyle is to improve your diet. I hope to make many friends and believe in sharing all...