Tag: Bajra Roti

Out with the Bad

In with the Good

Sweet Black Garlic Cloves, and Aged Sweet Black Garlic Vinegar

Most cereals and legumes (grains and beans) have something called phytic acid in them. It can be up to five percent. 

Not good. 

Phytic acid is an anti-nutrient. Plants always have several different kinds of anti-nutrients that should be removed. 

Why? It’s in the name itself. An anti-nutrient like phytic acid prevents animals, including humans, from getting nutrition from food. 

Very bad. 

So, how are anti-nutrients removed? First off, there are quite a few things in raw or unprocessed foods that act as anti-nutrients. Mostly, because they serve as protection. 

Seeds or grains like millet or wheat or rice don’t want to be eaten. There’s just nothing in it for them. 

Sure, fruits like tomatoes like it when you eat their seeds – although you might not mean to – because animals typically run them through their systems intact. 

So, a hundred miles down the road when a well fed raccoon gets rid of the undigested seeds of an apple tree from which it ate only the tastiest and perfectly ripened fruits, that apple tree did it’s part to make apples a forever thing. 

Humans sometimes eat whole grains and seeds, but they mostly can’t digest them. Or at least not the nutrients that are crucial to survival. Plus, a lot of plants have substances that are actually toxic.

Still from Priya Mani’s Vethal

You might get away with eating them in small amounts a few times, but some things build up in your system. And mess you up. Badly.

I‘m going to save dried corn for November, but even if you grind it up finely you must cook it or otherwise remove the anti-nutritional elements and get at the nutrients to not suffer from a nasty nutritional deficiency. Especially if that’s all you eat. 

Take cassava, for example. Eating raw cassava with its anti-nutritional cyanides will eventually hurt you. Or maybe sooner than eventually. You know you should not eat cyanide, right? 

The same goes for any beans or grains that you intend to eat. Soaking them before cooking them will remove a lot of anti-nutritional elements. Sorry if that’s an inconvenient truth. But it is. 

The good part is that soaking foods with skins and hulls can increase their nutritional value. But that’s just one small part of it. 

Germinating food, cooking it, malting it, or fermenting all do that as well. While removing lots of different types of anti-nutrients. 

Kambu Koozh

Using yogurt and all it’s helpful microbes to do so as Priya Mani does in her video on Vethal, or as is done by Dr. Deepa Reddy in her fermented millet dish called Kambu Koozh video are great demonstartions of how fermentation can not just preserve food, but make it more nutritious and tastier. 

The video (subscribe to watch this post’s video) in this post is free to view by anyone. Please make comments or ask questions if you want. If you have subscribed to our Substack – paid or not – you got links to other videos as well. Please consider subscribing, and helping us out if you can. 

Our videos are viewable whenever, and from anywhere you have internet access. Most are closed captioned making them easy to understand or to translate into another language. Here’s a short video on the history and role of fermentation. 

The new October showcase of videos for monthly and annual subscribers is now available, with dozens of new videos currently streaming. Join us? Annual Membership and Annual Subscriptions is now only $30. You can do that here or at our PayPal site. 

There are also 200+ videos in our other showcases. New passcodes are available, so contact us if you are a Paying Subscriber or Annual Member. Videos are streaming now. There are 3 months left in 2023. At this point, you get a full membership until the end of 2023.

Where are the Videos and Events?

Vimeo is where Annual Members, and Substack subscribers, access all our videos. It’s where events take place.

Thanks to the incredible volunteer work or Stewart Kerrigan, Lia Somebody and Ken Fornataro these videos are closed captioned after being extensively edited.

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Millets and Indian Staples

The earliest evidence that exists of noodles in China indicates that they were most likely made from millet. Many thousands of years ago. A beverage called Raksi, a made at home alcoholic drink in Tibet, India, and Nepal, is typically made from millet. (Video available to paying and free subscribers at Substack)

Millet porridges, both sweet and savory, are typical items in Chinese, Russian, and German home cooking. They are common around the world, especially among those that can’t affords higher priced, sometimes unavailable grains like wheat.

Pearl Millet. No Gluten. Nutritionally Dense.

2023 has been declared the International Year of The Millets. The reason why the word millets as opposed to millet is used is because there are just so many different kinds. With different names depending on where they are being used.

Millets are enormously important crops in tropical and subtropical climates, especially throughout Africa and India, but also in the Southwest and other areas in the US and Mexico.

Low moisture environments, highly acidic soils, hot climates, high salt content soils, and generally infertile soil don’t prevent millets from growing, providing a significant source of protein and calories in areas where wheat and corn just don’t survive.

Millets also make great rotation crops, and some types can grow very quickly.

Some people think millet tastes a little like a slightly nutty, less sweet version of corn, but. it depends entirely on the type of millet and how it is prepared.

Master Class in Home Made Indian Breads: Bajra Roti

The millet used is this bread or roti is most likely pearl millet (Cenchrus americanus). Known as Bajra in the Hindi language, millets of all kinds are widely cultivated in India for the same reason millets are grown throughout the world. They grow well under severe conditions.

Anshie Renu Dhar is a brilliant baker. And teacher. There are several classic India breads she demonstrates in this year’s showcases. Dosas, idly, flatbreads known as Roti made traditionally and in unique new ways are now streaming, closed captioned.

This is a gluten free, unleavened flatbread made from only pearl millet. Anshie shows both the traditional ways to make this roti, including using a clay skillet more common in rural India.

She also quite brilliantly uses a tortilla press as a hack for those who can’t afford $1200 for a machine called a Rotimatic. (Rotimatic.com, of course). Anshie shows you how it’s been made in India for thousands of years. It’s flour, water and salt.

With ghee when eating for the win, of course.

Bread is an amazing thing. The staff of life can be made from many things. Our goal is to show yo as many of them as we can. Join us? Annual Membership and Annual Subscriptions for $30. You can do that here or at our PayPal site.

The new October showcase of videos for monthly and annual subscribers is now available, with 10 new videos currently streaming. There are 200+ videos in our other showcases. New passcodes are available, so contact us if you are a paying subscriber. All these videos are streaming now.

Our videos are viewable whenever, and from anywhere you have internet access. Most are closed captioned – all the new ones are, thanks to Lia, Stewart, and Ken –  making them easy to understand or to translate into another language.

There are 3 months left in 2023. At this point, you get a full membership until the end of 2023.

Vimeo is where Annual Members, and Substack subscribers, access all our videos. Thanks to the incredible volunteer work or Stewart Kerrigan, Lia Somebody and Ken Fornataro these videos are closed captioned after being extensively edited.

There are many showcases that are frequently updated. Paid Subscribers get the address links and passcodes for the English language closed captioned videos, and access codes for any event we have. You contact us each month for the new addresses and passcodes codes.

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Naturally Fermented Cheeses

  • Whey based thermophilic starter culture at Cascina Lago Scuro – Mozzarela
  • Wooden vats as microbe reservoirs – Ragusano
  • No added starter culture but udder microbes – Langhe Tuma
  • Specific temperature starter cultures from selected animals – St. James

Cross cultural observations on natural or no starter culture cheeses.  The notion of slow fermentation, which like sourdough can lead to more complex flavor and is the antithesis of the industrial approach (fast=safe).  The diversity of pastoralism. Transhumance. Taking cheesemaking to its source, teat and udder health, how fresh healthy milk from healthy animals is the starting point for great cheese.  

Trevor Warmedahl
Saturday, May 28, 2022 07:00 AM Eastern Time https://us02web.zoom.us/j/84516342706
Meeting ID: 845 1634 2706
Passcode: 555505

There is no fee for this event, but it is still part of a benefit for #wckitchen. Whether or not you are making a donation you must register at the paypal.me/FermentsandCultures link. Hit Send and fill in the information. Or jump on now, and do it later if you want to watch later. That includes any of the sessions from this year as well. This $45 benefit package is available until December. 

An annual subscription of $75 to Ferments and Cultures – or creating a video for any event during 2022 – gets you in as an annual subscriber with access to hundreds and hundreds of videos in our library as well as  future events in 2022. Everything viewable until 1/1/2023. #cheese #fermentation #wildfermentation #artisancheese  #culturesgroup #fermentsandcultures

Instagram.com/Milk_Trekker
Contact

May Sours

Schedule for remaining May events. These events are free, but you must use the PayPal link to register (therefore, whatever minimum they have). To register it’s $45 for the entire month and all events, plus all the events from March and April with related videos you can watch until the end of the year. If you have already donated for April or purchased an annual subscription you are not required to do so again for May. $75 Annual subscription for all events and videos from the last 6 years. Please use PayPal.me/FermentsandCultures and note what it’s for.

  • May 20, 2022, 4PM EST (Streaming now for subscribers)
    The Silk Road and the Origins of the Foods we Eat
    Rob Spengler
  • May 21, 2022 , 4PM EST (Live)
    The History of Perso-Arab Cuisine
    Charles Perry
  • May 22, 2 PM EST (Live)
    A tour of history and culture through Russian cuisine
    Darra Goldstein and Kirsten Shockey
  • May 23, 12 PM EST (Live)
    Bread and Community
    Soiree-Leone, Dawn Woodward, Naomi Duguid

May 28, 7 AM EST (Live)
Naturally Fermented Cheeses
Trevor Warmedahl

Raspberry Kvass
Contact

Darra Goldstein and The Kingdom of Rye

April Flours, May Sours
Kundiumi, baked then steamed dumplings filled with mushrooms, sorrel or mustard greens and buckwheat from Darra Golstein’s Beyond the North Wind. Photo by Stefan Wettainen

Schedule for May events TBA, although most likely all live events will take place between May 20 and May 25th. To register it’s $45 for the entire month and all events, plus all the events from March and April with related videos you can watch until the end of the year. If you hav e already donated for April or purchased an annual subscription you are not required to do so again for May. $75 Annual subscription for all events and videos from the last 6 years. Please use PayPal.me/FermentsandCultures and note what it’s for.

Videos being Edited
  • Time and Nature, Making Vatrushky with different fillings, Piroshky using Multipurpose sourdough Recipe – (Amy Halloran and Ellie Markovitch)
  • Sechskornbrot (six grains and seeds bread) and Whole Wheat Sourdough Flatbread (Sangak)(Peiman Khosravi)
  • Whole Grain Khamiri (Whole Wheat Sourdough Flatbread), Dosa (Urad Dal and Rice), Bajra Roti (unleavened millet), Amritsari Kulcha (unleavened, laminated, stuffed bread) – Renu Anshie Dhar
  • Whole Grain Fermented Dumplings and Whole Grain Misos ( Eiko Takahashi)
  • Comparing approaches of pastoral/agropastoral cultures to dairying, cheese making, and land use: Mongolia, Sicily and Albania. (Trevor Warmedahl)
  • The Traditions of Ukrainian Dairy Fermentation (David Asher)
  • Real Bread Bakers by Zev Robinson of TheArtandPoliticsofEating.com with panel discussion on how bread, community, nutrition and agriculture are closely intertwined – (Zev Robinson, Naomi Duguid, John Hutt and William Rubel)
  • Sourdough Yeast Extract and Applications (Heather Willensky)
  • Kaja’s Sour Milk Lady with Berries, Zurek, Hemp Seed Butter, Kama, Winter Kvass (Zuza Zak)
Contact
April Flours, May Sours  Presenters

David Asher, Trevor Warmedahl, Amy Halloran, Ellie Markovitch, Kirsten Shockey, Dawn Woodward, Naomi Duguid, Alex Gunuey, Charles Perry, Laura Valli, William Rubel, Christine Krauss, Ken Fornataro, Daniel Gray, Zuza Zak, John Hutt, Maroua Jellibi, Darra Goldstein, Sean Doherty, Peiman Khosravi, Kinga Vincze, Renu Anshie Dhar, Amy Kalafa, Eiko Takahashi, Heather Willensky, Zev Robinson

Bread and Cheese and Peace

April Flours

“Ukrainian cheesemakers are facing great uncertainties and challenges. Listen to some of their stories, including Olga Ternytska’s @karote777 whom I met on a visit in 2017, on an excellent program recently released by @cuttingthecurd radio with @carlosyescas .

Also; this Saturday at 12pm EST I’ll be talking about the traditions of Ukrainian dairy fermentation as a fundraiser for the @wckitchen and their excellent efforts to feed refugees fleeing the violence.Organized by @cultures.group as part of their April Flours event” by David Asher

To register just for one day of sessions, full schedule below, we are asking for a $15 donation. No replays are promised unless you donate $45 for the entire month and all 20+ sessions that you can watch until the end of the year, however. $75 Annual subscription for all events and videos from the last 6 years. Please use PayPal.me/FermentsandCultures and note what it’s for.

Friday, April 29
  • Time and Nature, Making Vatrushky with different fillings, Piroshky using Multipurpose sourdough Recipe – (Amy Halloran and Ellie Markovitch) Live 12 PM -1:30 PM EST (ZOOM)
  • Sechskornbrot (six grains and seeds bread) and Whole Wheat Sourdough Flatbread (Sangak)(Peiman Khosravi)
  • Whole Grain Khamiri (Whole Wheat Sourdough Flatbread), Dosa (Urad Dal and Rice), Bajra Roti (unleavened millet), Amritsari Kulcha (unleavened, laminated, stuffed bread) – Renu Anshie Dhar
  • Whole Grain Fermented Dumplings and Whole Grain Misos ( Eiko Takahashi) Live 4 PM – 6 PM EST (ZOOM)
     
Saturday, April 30th
Crème fraîche – No Chemicals, No Inoculants, Lots of Goodness by David Asher
  • Comparing approaches of pastoral/agropastoral cultures to dairying, cheese making, and land use: Mongolia, Sicily and Albania. (Trevor Warmedahl) Live 11 AM – 12 PM EST (ZOOM)
  • The Traditions of Ukrainian Dairy Fermentation (David Asher) Live 12- 1 PM EST (ZOOM)
  • Real Bread Bakers by Zev Robinson of TheArtandPoliticsofEating.com with panel discussion on how bread, community, nutrition and agriculture are closely intertwined – (Zev Robinson, Naomi Duguid, John Hutt and William Rubel) Live 1:30 to 3 PM EST (ZOOM)
  • Sourdough Yeast Extract and Applications (Heather Willensky)
  • Kaja’s Sour Milk Lady with Berries, Zurek, Hemp Seed Butter, Kama, Winter Kvass (Zuza Zak)
Contact
April Flours Presenters

David Asher, Trevor Warmedahl, Amy Halloran, Ellie Markovitch, Dawn Woodward, Naomi Duguid, Alex Gunuey, Laura Valli, William Rubel, Christine Krauss, Ken Fornataro, Daniel Gray, Zuza Zak, John Hutt, Maroua Jellibi, Sean Doherty, Peiman Khosravi, Kinga Vincze, Renu Anshie Dhar, Amy Kalafa, Eiko Takahashi, Heather Willensky, Zev Robinson

Whole Grains for Ukraine

Friday, April 29, Starting at 12 PM EST

Time and Nature, Making Vatrushky with different fillings, Piroshky using Multipurpose sourdough Recipe – (Amy Halloran and Ellie Markovitch) Live 12 PM -1:30 PM EST

To register just for this session, full schedule below, we are asking for a $15 donation. No replays are promised unless you donate $45 for the entire month and all 20+ sessions that you can watch until the end of the year, however.

$75 Annual subscription for all events and videos from the last 6 years. Please use PayPal.me/FermentsandCultures and note what it’s for.

Friday, April 29
  • Time and Nature, Making Vatrushky with different fillings, Piroshky using Multipurpose sourdough Recipe – (Amy Halloran and Ellie Markovitch) Live 12 PM -1:30 PM EST (ZOOM)
  • Sechskornbrot (six grains and seeds bread) and Whole Wheat Sourdough Flatbread (Sangak)(Peiman Khosravi)
  • Whole Grain Khamiri (Whole Wheat Sourdough Flatbread), Dosa (Urad Dal and Rice), Bajra Roti (unleavened millet), Amritsari Kulcha (unleavened, laminated, stuffed bread) – Renu Anshie Dhar
  • Whole Grain Fermented Dumplings and Whole Grain Misos ( Eiko Takahashi) Live 4 PM – 6 PM EST (ZOOM)
     
Saturday, April 30th
  • Comparing approaches of pastoral/agropastoral cultures to dairying, cheese making, and land use: Mongolia, Sicily and Albania. (Trevor Warmedahl) Live 11 AM – 12 PM EST (ZOOM)
  • The Traditions of Ukrainian Dairy Fermentation (David Asher) Live 12- 1 PM EST (ZOOM)
  • Real Bread Bakers by Zev Robinson of TheArtandPoliticsofEating.com with panel discussion on how bread, community, nutrition and agriculture are closely intertwined – (Zev Robinson, Naomi Duguid, John Hutt and William Rubel) Live 1:30 to 3 PM EST (ZOOM)
  • Sourdough Yeast Extract and Applications (Heather Willensky)
  • Kaja’s Sour Milk Lady with Berries, Zurek, Hemp Seed Butter, Kama, Winter Kvass (Zuza Zak)
Contact
April Flours Presenters

David Asher, Trevor Warmedahl, Amy Halloran, Ellie Markovitch, Dawn Woodward, Naomi Duguid, Alex Gunuey, Laura Valli, William Rubel, Christine Krauss, Ken Fornataro, Daniel Gray, Zuza Zak, John Hutt, Maroua Jellibi, Sean Doherty, Peiman Khosravi, Kinga Vincze, Renu Anshie Dhar, Amy Kalafa, Eiko Takahashi, Heather Willensky, Zev Robinson

Time and Nature and Dumplings

Friday, April 29, 12 PM EST
From Ellie Markovitch, inspired by Olia Hercules varenyky from her Summer Kitchens cookbook

Time and Nature, Making Vatrushky with different fillings, Piroshky using Multipurpose sourdough Recipe – (Amy Halloran and Ellie Markovitch) Live 12 PM -1:30 PM EST

To register just for one of these sessions, full schedule below, we are asking for a $15 donation for each one. Some of the sessions each day are pre-recorded, others are live.

No replays are promised unless you donate $45 for the entire month, however. $75 Annual subscription for all events and videos from the last 6 years. Please use PayPal.me/FermentsandCultures and note what it’s for.

From Ellie Markovitch, inspired by Olia Hercules vatrushka from her Summer Kitchens cookbook

From StoryCooking.com – “Food has a way of transcending circumstances, time and place. My friend Amy Halloran and I read and cooked from @oliahercules book Summer Kitchens today and Amy reminded us of our connections to Turkey Red Wheat, brought to the United States by Mennonite immigrants from Russia then, now Ukraine and how it is part of our daily bread.  I made varenyky two ways – one using my 321 sourdough egg pasta recipe and the other whole wheat dumplings adapted from ilia’s book Summer Kitchens. Amy showed us how to make Pampushky, sourdough garlic bread.”

As then, when you all come together your donation will support World Central Kitchen https://wck.org work to help Ukraine.

From Ellie Markovitch, inspired by Olia Hercules varenyky from her Summer Kitchens cookbook 
Friday, April 29
  • Time and Nature, Making Vatrushky with different fillings, Piroshky using Multipurpose sourdough Recipe – (Amy Halloran and Ellie Markovitch) Live 12 PM -1:30 PM EST (ZOOM)
  • Sechskornbrot (six grains and seeds bread) and Whole Wheat Sourdough Flatbread (Sangak)(Peiman Khosravi)
  • Whole Grain Khamiri (Whole Wheat Sourdough Flatbread), Dosa (Urad Dal and Rice), Bajra Roti (unleavened millet), Amritsari Kulcha (unleavened, laminated, stuffed bread) – Renu Anshie Dhar
  • Whole Grain Fermented Dumplings and Whole Grain Misos ( Eiko Takahashi) Live 4 PM – 6 PM EST (ZOOM)
     
Saturday, April 30th
  • Comparing approaches of pastoral/agropastoral cultures to dairying, cheese making, and land use: Mongolia, Sicily and Albania. (Trevor Warmedahl) Live 11 AM – 12 PM EST (ZOOM)
  • The Traditions of Ukrainian Dairy Fermentation (David Asher) Live 12- 1 PM EST (ZOOM)
  • Real Bread Bakers by Zev Robinson of TheArtandPoliticsofEating.com with panel discussion on how bread, community, nutrition and agriculture are closely intertwined – (Zev Robinson, Naomi Duguid, John Hutt and William Rubel) Live 1:30 to 3 PM EST (ZOOM)
  • Sourdough Yeast Extract and Applications (Heather Willensky)
  • Kaja’s Sour Milk Lady with Berries, Zurek, Hemp Seed Butter, Kama, Winter Kvass (Zuza Zak)
Contact
April Flours Presenters

David Asher, Trevor Warmedahl, Amy Halloran, Ellie Markovitch, Dawn Woodward, Naomi Duguid, Alex Gunuey, Laura Valli, William Rubel, Christine Krauss, Ken Fornataro, Daniel Gray, Zuza Zak, John Hutt, Maroua Jellibi, Sean Doherty, Peiman Khosravi, Kinga Vincze, Renu Anshie Dhar, Amy Kalafa, Eiko Takahashi, Heather Willensky, Zev Robinson

From Maine Grain Alliance, Photo by Ellie Markovitch

Rise,Wize,Rye Bread and Cookies

Comparison of flours in cookie: Whole Rye, Buckwheat or Wheat. Guess what?

Laura Valli, a PhD candidate @wsu_bread_lab and a habitual presenter for Cultures.Group on rye and fermentation described several experiments during a recent session of April Flours – recorded thanks to the super janine Johnson. It was an absolute masterclass in rye baking and microbial interactions.

Laura Valli uses a rye starter that is very different than any starter we’ve seen.

Having @evelyns.crackers Dawn Woodward and Ed just made it all the more excellent. We have that as well on video in the April Flours benefit showcase. Most people have no idea about the aspects of rye based fermentation that makes it so unique and fascinating. We will rerun this later on. So register for the full #aprilflours benefit now to help WCK feed Ukranian refugees, and you will be able to watch it. Or subscribe for an annual membership.

Rye Starter.

A lot of baker’s won’t go near Rye. And very, very few know of the development of different raices of rye and how individual characteristics contribute to how rye performs. Lots of that information shared during this session.

Thanks to a resurgence of grain farming and milling, often in collaboration with the bakers and chefs that are using the end product, rye and whole grains like rye are more under study than ever before. That will actually b e part of the far ranging discussion of Zev Robinson’s film we are showing live this Saturday April 30th. Another reason to register now for the April Flours benefit.

Experiments in Rye Bread Baking

April Flours is our month long benefit for #wckitchen to feed the people of Ukraine. $45 for a year of viewing event related videos and live sessions and edited replays when available. We have been uploading new videos as we go along. These videos are always in the showcase for the event, regardless of when you donate. We have turned the final week into two days with many sessions.

Two of these cookie types taste almost identical, mouth feel and all.

To register just for one of these sessions we are asking for a $15 donation for each one. Some of the sessions each day are pre-recorded, others are live.

No replays are promised unless you donate $45 for the entire month, however.

$75 Annual subscription for all events and videos from the last 6 years. Please use PayPal.me/FermentsandCultures and note what it’s for.

Presenters

David Asher, Trevor Warmedahl, Amy Halloran, Ellie Markovitch, Dawn Woodward, Naomi Duguid, Alex Gunuey, Laura Valli, William Rubel, Christine Krauss, Ken Fornataro, Daniel Gray, Zuza Zak, John Hutt, Maroua Jellibi, Sean Doherty, Peiman Khosravi, Kinga Vincze, Renu Anshie Dhar, Amy Kalafa, Eiko Takahashi, Heather Willensky, Zev Robinson 

Friday, April 29th
  • Time and Nature, Making Vatrushky with different fillings, Piroshky using Multipurpose sourdough Recipe – (Amy Halloran and Ellie Markovitch) Live 12 PM -1:30 PM EST
  • Sechskornbrot (six grains and seeds bread) and Whole Wheat Sourdough Flatbread (Sangak)(Peiman Khosravi)
  • Whole Grain Khamiri (Whole Wheat Sourdough Flatbread), Dosa (Urad Dal and Rice), Bajra Roti (unleavened millet), Amritsari Kulcha (unleavened, laminated, stuffed bread) – Renu Anshie Dhar
  • Whole Grain Fermented Dumplings and Whole Grain Misos (Live ) Eiko Takahashi 4 PM EST
     
Saturday, April 30th
  • 11 – 12 PM EST Comparing approaches of pastoral/agropastoral cultures to dairying, cheese making, and land use: Mongolia, Sicily and Albania. (Trevor Warmedahl) Live
  • 12- 1 PM EST The Traditions of Ukrainian Dairy Fermentation David Asher (Live)
  • 1:30 to 3 PM EST Real Bread Bakers by Zev Robinson of TheArtandPoliticsofEating.com with panel discussion on how bread, community, nutrition and agriculture are closely intertwined – (Zev Robinson, Naomi Duguid, John Hutt and William Rubel) Live
  • Sourdough Yeast Extract and Applications (Heather Willensky)
  • Kaja’s Sour Milk Lady with Berries, Zurek, Hemp Seed Butter, Kama, Winter Kvass (Zuza Zak)
Contact

The Yeast is The Spice

Seasoned Sourdough Yeast Salt Popcorn and Sourdough Garlic Cream Cheese
by Heather Willensky@fermentsh

Sourdough Starter, and Kvass (or bread beer) for that matter, typically contain both lactic acid, yeasts, and sometimes acetobacteria that are associated with vinegar and acetic acid. Dehydrating sourdough starters of different kinds, like dehydrating pickling or fermenting brines, can create distinct tasting seasoning agents. 

There seems to be a resurgence of the use of microbe infused salts and the use of dehydrated ferment brines and cultures, including sourdough starters and leftover bread.

Sure, the idea of backslapping, or using a small portion of a previous batch of something cultured or fermented to make a new batch, is not a new concept, but it is interesting to see people realizing that unless a very specific set of microbes and environmental conditions existed in a specific area, recycling at least a few of the successful microbes is what has enabled us to create generations of cultures that can be passed down. 

The problem is how these things were and are passed down, and what creates a break in the links between generations. When that happens, artificial cultures are often used to replace what would have been created naturally.

This is not necessarily a bad thing, but culture is not just about specific microbes, but how we have interacted with the enormous diversity of animals, plants, insects, bacteria, yeasts, fungi that are part of the human existence in the world.

With dairy fermentations, but also with all kinds of grain and legume and plant fermentations, we are rapidly losing that knowledge due to forced relocation, the convenience and cost of processed foods, lack of financial opportunities or Amy equitable resource sharing system, irreversible climate change, and apathy. 

Recycling cultures is not at all a new concept. Salt was always a very cherished commodity historically, so reusing it to create a sour, salty type of seasoning similar to citric acid or dehydrated vinegar or salt  is very well documented. The tanginess  of lactobacillus bacteria creates taste. It also provides safety to newer ferments by lowering the PH similar to how soluble lactic acid is used today in brewing and even things like soy sauce or miso. 

Heather relates her history of craving the umami of smoked salmon with a bagel and cream cheese, but sometimes specific ingredients are out of financial reach. But substances like bacteria, fungus, molds and yeasts are everywhere, often for free when you know understand the basic methods to create safe edible items and if you have access to resources like water and land and air and sun.

Ironically, the practice of dehydrating starches that have soured or fermented (sometimes both) is at least 5,000 years old and was really the start of grain, seed and other substances that served as the substrates of levain in dumplings, noodles, and breads. The Qi Min Yao shu, for example, describes in detail how soured rice or other grain water, or the lees from wine were used as leavening agents. Often, these were dehydrated into starters for a later date. In effect, the original qu (麹)or koji as most of you know it as represented by cakes and balls and disks of mixed microbes. 

Heather has some pretty creative ways to use the yeasts in breads and sourdough starters, searching for an umami taste that tasted like the comfort of home. She began fermenting in her kitchen in 2008. From the moment her swing-top bottles exploded at 4PM raining ginger beer down over her kitchen she knew she was in love. A former music licensing specialist, Heather has spent the past 14 years experimenting with fermentation from pickles to beer and bread. 

The pandemic and new motherhood provided an excellent opportunity to delve deeper into fermentation, exploring its limitless applications and techniques and connecting with the online fermentation community. You can follow her adventures on her @fermentsh instagram page.

April Flours is our month long benefit for #wckitchen to feed the people of Ukraine. $45 for a year of viewing event related videos and live sessions and edited replays when available. We have been uploading new videos as we go along. These videos are always in the showcase for the event, regardless of when you donate. We have turned the final week into two days with many sessions.

To register just for one of these sessions we are asking for a $15 donation for each one. Some of the sessions each day are pre-recorded, others are live. No replays are promised unless you donate $45 for the entire month, however. $75 Annual subscription for all events and videos from the last 6 years. Please use PayPal.me/FermentsandCultures and note what it’s for.

Presenters

David Asher, Trevor Warmedahl, Amy Halloran, Ellie Markovitch, Dawn Woodward, Naomi Duguid, Alex Gunuey, Laura Valli, William Rubel, Christine Krauss, Ken Fornataro, Daniel Gray, Zuza Zak, John Hutt, Maroua Jellibi, Sean Doherty, Peiman Khosravi, Kinga Vincze, Renu Anshie Dhar, Amy Kalafa, Eiko Takahashi, Heather Willensky, Zev Robinson 

Friday, April 29th
  • Time and Nature, Making Vatrushky with different fillings, Piroshky using Multipurpose sourdough Recipe – (Amy Halloran and Ellie Markovitch) Live 12 PM -1:30 PM EST
  • Sechskornbrot (six grains and seeds bread) and Whole Wheat Sourdough Flatbread (Sangak)(Peiman Khosravi)
  • Whole Grain Khamiri (Whole Wheat Sourdough Flatbread), Dosa (Urad Dal and Rice), Bajra Roti (unleavened millet), Amritsari Kulcha (unleavened, laminated, stuffed bread) – Renu Anshie Dhar
  • Whole Grain Fermented Dumplings and Whole Grain Misos (Live ) Eiko Takahashi 4 PM EST
     
Saturday, April 30th
  • 11 – 12 PM EST Comparing approaches of pastoral/agropastoral cultures to dairying, cheese making, and land use: Mongolia, Sicily and Albania. (Trevor Warmedahl) Live
  • 12- 1 PM EST The Traditions of Ukrainian Dairy Fermentation David Asher (Live)
  • 1:30 to 3 PM EST Real Bread Bakers by Zev Robinson of TheArtandPoliticsofEating.com with panel discussion on how bread, community, nutrition and agriculture are closely intertwined – (Zev Robinson, Naomi Duguid, John Hutt and William Rubel) Live
  • Sourdough Yeast Extract and Applications (Heather Willensky)
  • Kaja’s Sour Milk Lady with Berries, Zurek, Hemp Seed Butter, Kama, Winter Kvass (Zuza Zak)
Contact
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