My Mountain Home

eCourse activities-1st week

It's been a week since I signed up for the eCourses at Gnowfglins.  I'm really enjoying it and learning so much.  At the McCall Farmer's Market last Saturday I purchased a sourdough starter, something I'd toyed with before and never kept going.  This seems to be a strong strain and can produce a doubling rise overnight in a bread dough.  

The first thing I made was Sourdough English Muffins.  Here's a sandwich I made for Richard with pork loin, tomato, and shredded cabbage (from the garden--mmm so good).  

 

I only grew four heads, but next year I'll do a whole row!  I see lots of sauerkraut in our future.

 

I also rigged up a fermenting jar for some sauerkraut, but today I received two new quart jars with air locks.  I dug some golden beets and carrots and went to work.  The carrots are done with fresh ginger and sweet onion.

Time for bread?  I made a Sourdough Rye, and let it rise, contained in a brotform.  It was excellent with a nice chewy crust, good crumb and deep flavor.

Did I mention the sourdough waffles, with yogurt and berries?

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Yesterday, with company coming, I whipped up a sourdough chocolate cake.  It was insanely good, served with strawberries and whipped cream, both unsweetened.

The testing went on as I set up the sourdough cinnamon-nutmeg-cardamom rolls to bake this morning.  The recipe called for extra gooey goodness in the bottom of the pan but we didn't want all that sweetness so we eliminated that part. 

Actually I made a triple batch and put almost all of them in the freezer.  We did have one each for breakfast with a scrambled egg and it was most delicious.

I soaked some raw almonds in salted water and put them in the dehydrator for Crispy Nuts.  The process eliminates the enzyme inhibitors, making them more digestible.

My last project for the week was winding up a project I started a month ago, Lavender Vinegar.  It was finally time to decant and is such a pretty color.  Makes a good skin toner and I use it after washing my face (in the shower) with honey.

What's in the queue?  Cultured cream cheese and feta in brine!

I'm working my way through the eCourse and making new things every day.
A sourdough chocolate cake, sourdough cinnamon rolls, fermented beets, carrots, and sauerkraut (separately), and crispy nuts.

The sourdough whole wheat waffles were the best ever! Served with a scant drizzle of maple syrup, yogurt and strawberries.

I've signed up for the eCourse on Gnowfglins and hope to update the blog with my progress.
Today I'm dehydrating a shredded zucchini that I just discovered in the garden. It doesn't pay to hunt them down at dusk--this one was at least 18" long. Also, building up a sourdough starter that I found at the Farmer's Market yesterday, and making plans to do some sourdough bread. I'll try to post some pictures tomorrow.