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Quarantine Fermentations

4/29/2020

Back in my new/old house, I am enjoying baking and brewing in my updated kitchen. These last two weeks I’ve been nurturing three different sourdough starters, as well as taking my SCOBY out of hibernation and brewing my own continuous green tea Kombucha. I have to say that all my experiments have been tasty and successful. My ferments are as happy as me to inhabit this lovely new space.

My sourdough pancakes have been getting a kick out of the daily feedings and these have been the lightest and most complex pancakes in quite some time. Whiskey=Irish coffee...also a quarantine-blues buster.

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Wild Sourdough Project

4/15/2020

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My stay-at-home project this spring is to join Rob Dunn and his crew in their Wild Sourdough Project and also to participate in Michelle Jewel's 20 minute Fermentology Seminars to learn about "the applied ecology, evolution, history and culture of cultured foods". Both of these activities have open invitations from North Carolina State Public Science Lab.

As a Wild Sourdough participant, I will be comparing ferments from three types of flour. I mixed my pastes today and in two weeks will be posting photos and data to the site.

Meanwhile...meet the new babies in our fermenting lab (joining our kefir, kombucha, sauerkraut, and my Seattle sourdough).

Want to join me in a Zoom seminar every Thursday afternoon through August? See you there!

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On the verge-so much has happened

4/10/2020

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I am excited to share the link to my article, published Spring 2019 in Pacific Horticulture.

With everyone quarantined and staying at home, this is a wonderful opportunity to dig into your soil and to nourish your relationship with the flora and fauna in the neighborhood.

Now, get outside and enjoy that spring sunshine!

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Quarantine Fermentations

Wild Sourdough Project

On the verge-so much has happened

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