Tag: WritersCultures

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WritersCultures 2022
Koji: The Japanese Way

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InRetrospect 2022 

Now Playing. With over 6 years of re-edited and first time viewable videos on a wide number of topics.

InRetrospect is $75 USD for the entire year of 2022. There are already 400+ videos there, some that are an hour long, some much shorter, on everything from making shoyu, miso, pickling, making tempeh, wild fermentation, foraging, vinegars, curing meat, vegan cheese making, sake making, and much more. More will be added as we go along.

The passcodes and addresses get changed frequently so stay in touch.

• Use PayPal
• You can also email: kojibook@earthlink.net with all your info, but it takes at least 48 hours to validate incoming email.
• Announcements and updates here and at: https://vimeo.com/culturesgroup

• https://Cultures.Group
• https://vimeo.com/culturesgroup
• www.instagram.com/cultures.group/
• facebook.com/groups/fermentsandcultures/
• https://www.paypalme.com/FermentsandCultures

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The latest version of the onion tangzhong sourdough bread with lactofermented onion salt. Just amazing. And a really great third attempt at a new type of bread I’ve been trying out. A sourdough starter that gets turned as if you had already made the dough.

It sits at 39F for a few days or even weeks during a very long autolyse, the step after you first mix the flour and liquid. No salt, levain, or any other ingredient gets added. It’s very important not to use a flour that has added malted barley (almost all commercial white flours in the US) or it will begin to ferment much more quickly.

It’s like bread bouillon. When needed, you remove some, add your levain such Incredibly tasty. I actually ground the berries myself because the malted barley that gets added to most AP flours eventually turns this into a super hard dough to work with. Should have used a hard red winter wheat, but the flavor of this soft wheat at 11% protein is great.

Incredibly tasty. I actually ground the berries myself because the malted barley that gets added to most AP flours eventually turns this into a super hard dough to work with. Should have used a hard red but the flavor of this soft wheat at 11% protein is great.

So this will be my breakfast treat. An olive oil and pepper cured two year old goat cheese labneh – use milk kefir grains to make the cheese, then strain and press – that has fresh herbs and toasted seeds that over time have developed amazing flavors. And yes I am going to eat the entire loaf.

Ferments and Culture 2022 

Now Playing. With over 6 years of re-edited and first time viewable videos on a wide number of topics. Interested?

InRetrospect is $75 USD for the entire year of 2022. There are already 400+ videos there, some that are an hour long, some much shorter, on everything from making shoyu, miso, pickling, making tempeh, wild fermentation, foraging, vinegars, curing meat, vegan cheese making, sake making, and much more.

More will be added as we go along. The passcodes and addresses get changed frewuently so stay in touch.

• Use PayPal
• You can also email: kojibook@earthlink.net with all your info, but it takes at least 48 hours to validate incoming email.
• Announcements and updates here and at: https://vimeo.com/culturesgroup

• https://Cultures.Group
• https://vimeo.com/culturesgroup
• www.instagram.com/cultures.group/
• facebook.com/groups/fermentsandcultures/
• https://www.paypalme.com/FermentsandCultures