Sourdough Starter

I have finally ventured into sourdough ... last Saturday I put 2 cups of whole wheat flour and 2 cups of water in a large glass jar and secured a cloth over the top. The best spot for the culture was beside our hob, out of direct sunlight. For the first couple of days I added a cup of whole wheat flour and filtered water to make my soupy mix. I thought I had really mucked it up and was nearly ready to throw and start again as the mixture kept seperating!!! However last night my starter went through a massive growth stage so much so it decided to run out of the jar and all over the bench and all down the cupboards as well .... eik what a mess ... but finally my starter had started to froth. like the recipie told me ... so I transfered it to a much larger glass jar and tommorrow I get to use my starter in sweet corn fritters for lunch ... yummm. The photo is of the starter in it's new jar (hopefully I don't get up to such a mess in the morning)!!!!
Cheers Bri :)

The Price-Pottenger Story

Volare Bread

We spoke to Volare Breads this week, and although not entirely wholemeal, we are excited about their amazing Signature 5 Grain Sourdough Loaf which is a far beter choice if you are not at the stage of making your own and still buying supermarket bread A dark rye based loaf, baked with wholemeal, rye and molasses. With soaked seeds this loaf is dense, filling and nutritious. All natural ingredients with no additives or preservitives. We have personally tried this loaf and it is supper yummy at $5.50 per loaf it is great value for money as well. E-mail us to order and collect with your fresh vegie boxes and real milk on Fridays.

Lacto-Fermenting

We have been getting our fruit and vegetable boxes for a couple of weeks now. Last week we received an abundance of onions, peppers and cucumbers and oranges. So we spent the evening in the kitchen lacto fermenting. We also had been given some fijoas with no recipie to follow we modified another fruit recipie from the Nourishing Traditions book and this has turned out quite tangy but with a defenante fijoa flavour. We think it would be great in a desert or maybie pour some yummy fresh raw cream over it ....

History Of The Pie

I found this in the New Zealand Herald on Tuesday 5th May -

According to a Brisbane food historian, the pie was invented as a way to preserve meat in medieval Europe. The pastry was not meant to be eaten, but was like the container, says Dr Janet Clarkson. "Called a coffin', it was made with very hard rye flour up to 18 centimetres thick and wrappped around the meat and baked. This could preserve meat for up to a year," she says.