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Old 09-28-2014, 10:26 AM
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Default Sourdough Bread

Anyone here into making sourdough bread? I don't eat wheat products except some pizza every once in a while. My wife has been pestering me to come up with a "healthy" bread recipe for years. I have finally decided to master the art of sourdough bread making. The twist is, I'm not using traditional wheat but Einkorn wheat instead as it looks like it doesn't have the same glycemic load that common wheat varieties (dwarf?) have. It is actually one of the original types of wheat first consumed by our ancestors 10 of thousands of years ago. Anyway, enough geeking out. I will try to document it a little bit here in case anyone is interested (yeah right).
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Old 09-28-2014, 12:36 PM
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I make sourdough pancakes with (homemade/real) maple syrup.

The starter I use is YEARS old at this point, lol
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Old 09-28-2014, 01:04 PM
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Yea, our wheat is freakish.
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Old 09-28-2014, 01:25 PM
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I will watch this one.
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Old 09-28-2014, 05:47 PM
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Fourth day of working on the starter. Looks like we have some decent biological activity going on. Once the starter is ready it will be time for the first loaf. The first 2 or 3 loaves will probably be a little dense before the starter become strong enough for a good rise.
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Old 09-28-2014, 05:50 PM
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Quote:
Originally Posted by TyCorr View Post
Yea, our wheat is freakish.
Modern dwarf wheat dna is way more complex than human dna. A true freak if a grain.
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Old 09-28-2014, 06:31 PM
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Quote:
Originally Posted by ToMang07 View Post
I make sourdough pancakes with (homemade/real) maple syrup.

The starter I use is YEARS old at this point, lol
That's awesome! My kefir is years old too. It just keeps going and going. I thought about using some of the whey to inoculate my first batch but decided to go with the microbes inherent to the wheat that I bought. So far it is doing ok. Initially, I did forget to put it in a dark place and the carotenoids oxidized a little bit.

Btw, I have an awesome coconut flour pancake recipe that uses coconut flour, cocoa powder, coconut oil, coconut milk, eggs and a few other things. It is awesome. Everyone I share the recipe with has loved them. I will post it up when I have a chance.

Last edited by ja_cain; 09-28-2014 at 06:36 PM.
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Old 09-28-2014, 07:41 PM
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Quote:
Originally Posted by ja_cain View Post
That's awesome! My kefir is years old too. It just keeps going and going. I thought about using some of the whey to inoculate my first batch but decided to go with the microbes inherent to the wheat that I bought. So far it is doing ok. Initially, I did forget to put it in a dark place and the carotenoids oxidized a little bit.

Btw, I have an awesome coconut flour pancake recipe that uses coconut flour, cocoa powder, coconut oil, coconut milk, eggs and a few other things. It is awesome. Everyone I share the recipe with has loved them. I will post it up when I have a chance.
How.exactly do you make kefir? Its fermented is all I know.
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Old 09-28-2014, 08:45 PM
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I hate kefir.

Get grains, add milk and strain the next day for vile disgusting kefir whey. Repeat process daily.
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Old 09-29-2014, 03:25 AM
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Quote:
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How.exactly do you make kefir? Its fermented is all I know.
You inoculate it with these things called grains. I guess they are some sort of biofilm like structure that the yeast and bacteria strands live in. They multiply fairly quick and before you know it you have loads of them. I usually just eat the extra or feed them to my chickens. It doesn't require sterilizing then inoculating the milk at a higher temp like yogurt. That being said, if you are using raw milk and your grains are young then you may have to sterilize it so the kefir doesn't have to compete with the bacteria inherent to the raw milk. Once the kefir is strong (apparent by high amounts of kefiran) then you usually don't need to sterilize the raw milk. I'll take some pictures of my grains the next time I strain a batch.
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Old 09-29-2014, 07:24 PM
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Here are the grains.

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Old 09-29-2014, 08:02 PM
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Old 09-29-2014, 08:10 PM
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How long did you fool around with it? Definitely an acquired taste. The flavor/smoothness can be all over the place especially if you are not consistent with the level/amount of grains, milk added and temp/amount of time its stored. I make smoothies for my girls with just frozen berries, ripe bananas and coconut milk. They like it. I'm going to start making cheese from it next. It is a great source of whey to inoculate vegetables when fermenting them.
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Old 09-29-2014, 09:11 PM
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My wife has been on the kef kick for 6 years. Not for me.
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