Even if I don't work in a lab anymore, I put my microbiology degree to use by keeping fermentation colonies going. Today I am reaping the fruits of my labor!
I have a sourdough starter I've kept going since 2019, and it makes delicious whole wheat bread. Pictured is today's bake with it: my usual 8"x4" loaf, 70% whole wheat and 30% AP flour. I've done it as 100% whole wheat, but I like the better rise I get with a bit of AP flour. I didn't knead it at all-- just mixed it, let it sit for 16 hours (it's a bit chilly in the house overnight), shaped it, went for a run1, then baked it. It smells divine!
Last month I started some lactofermented cranberries, using the "Pickled Cranberries" recipe from here.2 . Last year I used the suggested teaspoon of cloves and was overwhelmed by the medicinal flavor, so this year I used a single clove and that was better. Next year I might add a second. (We'll see.) This year I let it go for 4 weeks, instead of the suggested 1-3 weeks. I started checking them after three weeks to see when the bubbles stopped, and that was on week 4, so that's when I pulled them. Last year I did three weeks and it was good too, so don't hesitate to taste as you go and grab them when they seem right.
The cranberries are tangy and have that neat buzzy CO2 feel, with notes of cinnamon and ginger and citrus (since that's what I added to the jar). I really like to use these with gin cocktails and mocktails. Ginger ale, cranberry juice (the unsweetened super tart kind), and several of these make a nice festive drink! The brine-soaked candied ginger is delightful, too.
- This sourdough culture knows if you're waiting for it to rise, so you've got to distract yourself while it does its thing.
- And if you want to make your own sauerkraut-- which I also do-- that same website is a great website to learn from!