Fermenting to Heal

08/19/2020

06/03/2018

The secret of Kombucha is not that it cures a multitude of illnesses but, that it boosts your body's own system to fight those sicknesses.
It does have various components, which on their own fight problems, but its probiotic properties are what make Kombucha tea so extraordinary. Kombucha tea is probiotic, detoxifying, and energizing. It helps build up immune systems, fights yeast infections and helps joint problems.

With love, ~Fermenting To Heal’s family😘

01/03/2018

ROSEMARY & HONEY SOURDOUGH

How to create magic: This crisp-crusted, golden loaf is interspersed with hearty fragrant rosemary and a hope of honey that it will give back in sustenance and nutrients.
It slices beautifully and is great with a smear of butter, or a dab of jam.
-Note that the process of reviving your starter for bread baking takes about two additional days, while the bread needs between 12 to 24 hours to rise, so plan accordingly.

* 2 1/4 cups unbleached all-purpose or bread flour plus more for dusting.
* 1/2 cup whole-grain flour
* 1/2 tablespoon fine kosher salt
* 1- 1.25 cups room-temperature water start with one cup and add up to another quarter depending on dryness of dough. You don't want a dough that is too dry.
* 1 cup prepared and fed sourdough starter.
* 3 stalks of fresh rosemary or about 1/8 of a cup,
* 1/2 cup of honey🍯,
* 1/4 cup cornmeal or polenta,
* AP flour for dusting,
* A tablespoon of olive oil,
* 2 cups hot water for broiler pan.

Instructions:
1. Two nights before you're planning to bake your bread, revive your starter: remove starter from fridge and let come to room temperature. Stir the starter well to recombine any liquid that may have gathered on the top. Measure out 1 cup of starter.
2. Place 1 cup starter in a large jar, bowl, or container, add 1 cup of water and 1 1/2 cups of flour and mix until combined. The mixture will be lumpy, like pancake batter. Cover loosely with plastic wrap and keep at room temperature (I keep my starter on top of the fridge) overnight.
3. Refresh it once more in the morning with 65 grams of water and 50 grams of flour, and once again that night. The starter will be ready to use at night, or the next morning, when it bubbles and smells ye**ty.
4. You will need 1 cup of refreshed starter.
5. When ready to bake, chop rosemary finely, add honey. Dump the bread flour and whole-grain flour into a mixing bowl, and stir with a wooden spoon to combine well. Add salt and chopped rosemary, and stir to combine.
6. Pour in the water and starter and stir together until just moistened. Beat 40 strokes, scraping the bottom and the sides of the bowl, until the dough forms a thick, spongy mass.
7. Transfer dough to an oiled crockpot or an oiled large glass bowl. Cover the bowl with plastic wrap or a large plate and let ferment at room temperature 72°F (22 °C) for 12 to 24 hours, or until the dough is bubbly on the surface, has a sponge-like appearance and has either doubled or risen by half. I place my bowl, covered, in a oven that is turned off, or simply under the table in the kitchen.
8. Use right away or place the bowl, covered with plastic wrap, in the refrigerator for up to three days.
9. When dough is ready, place it on a generously floured surface and dust with more flour. Flour your hands. Using a dough scraper or floured hands, scrape the dough up and over itself, flouring and turning it as you go, for 12 to 15 turns, or until dough is soft and not sticky (this method is fantastic, and the dough is not overworked). Dust very lightly with flour.
10. With floured hands, work the dough as little as possible and form it into a wide 10-12 inch batard. Pinch the ends and all seams closed, and lightly flour sticky spots. The dough should be smooth and soft, and not sticky. If sticky, add a bit more flour.
11. Prepare a baking sheet or cutting board (the bottom must be flat). Line it with a clean kitchen cloth, or parchment paper, and dust it with flour. Without moving your batard too much, use a dough scraper (or well-floured hands) to slide your dough onto the floured surface.
12. Cover the dough with plastic wrap sprayed with oil, oily side down. Let rest at room temperature (again, I use a turned-off oven) for 5 to 8 hours.
13. About 30 minutes before baking, place a broiler pan on the bottom rack of the oven. Place your baking sheet on in the middle of the oven. Preheat oven to 450F.
14. Remove plastic wrap from batard. Using a sharp knife, make three to five crosshatch slashes diagonally across the top of the loaf.
15. Very carefully and wearing oven mitts, remove the hot baking sheet from the oven, and cover with parchment paper. Sprinkle the cornmeal on the paper. Using the dough scraper and well-floured hands, slide the bread from the pan onto the baking sheet, taking care to keep its shape. Place baking sheet back in the middle rack of the oven.
16. Pull lower rack of the oven halfway out, and pour 2 cups of hot water into the broiler pan. Spray batard with water, but take care not to drench it. Return rack into the oven, and close oven door immediately.
17. Bake for 27 to 30 minutes, lightly spraying the loaf with water three times during baking. The bread will be ready when crust is golden-brown. Remove baking sheet from the oven, and, wearing kitchen gloves, remove bread onto wire rack to cool.
~With Love, Fermenting to Heal😘

12/10/2017

Sourdough ravioli filled with mushrooms, fried in a sage brown butter, topped with red and green cabbage kraut, fresh olive oil garlic and parmigiano Regiano.❤️

12/06/2017

Ready for the Holidays!😍

09/20/2017

100% Whole wheat sourdough Hamburger buns

Total Flour – 100% - 560G
Total Liquid - 64% - 360G

Mother Starter:
100% Hydration Whole Wheat starter. 480G
(Flour Red – 240G, /Water 240G)

Finale Dough:
Flour White - 320G
Whole Milk – 120G
Butter – 60G
Honey – 40G
1 egg – 54G
Salt – 8G

Procedure:
1. Combine the well fed mother with the rest of the Ingredients.
2. Turn dough out onto a well-floured surface, kneed until a smooth elastic ball is formed.
3. Set aside to rise in lightly oiled bowl, until doubled.
4. Separate the dough into 12 equal sized balls allow to rest for 5 minutes.
5. Shape into buns by pulling the dough tight.
6. Set aside on a parchment lined baking sheet covered with plastic, for 20 minutes or until puffy.
7. Gently flatten each bun slightly. Cover and set aside to proof for 30 minutes or until doubled.
8. Brush buns with egg wash and sprinkle with sesame seeds or oats.
9. Bake in a preheated 375 degree oven for 20 minute.

08/21/2017

Fermentation produces probiotics which are essential for a healthy gut.

You can add or subtract ingredients from this recipe to come with your favorite combination, but don’t leave out the salt. The salt is needed to ferment the salsa.

4 large tomatoes (chopped),
1 large yellow onion (chopped)
2 cups packed cilantro leaves (chopped)
Juice of 1 large lime (about 2 tablespoons)
2 teaspoons Celtic sea salt.

Place all ingredients in a bowl and stir until incorporated. Gently press the mixture in the jar, so the juices cover the salsa into a mason jar.
Place the salsa in a dark, cool spot in the pantry. Let sit for 48 hours. You’ll notice if you stir the salsa there will be bubbles.
That’s a good thing! It means the salsa has fermented.
Keeps for about 4-5 days in the fridge.

With love,
~Fermenting to Heal's Family😘

07/23/2017

Vintage/Heirloom Scoby. THE BEAUTY!😘

07/02/2017

Milk Kefir Cheese with almonds, nuts, chia seeds and honey!😍 What an amazing taste!

06/19/2017

Water kefir is a probiotic beverage made with water kefir grains. Water kefir grains can be used to culture sugar water, juice, or coconut water.

Water kefir grains have a larger number of probiotics than the powdered starter culture.
Heals candida, and is suitable for diabetics in small quantities provided they monitor their blood sugar level.

The kefir grains are a culture of bacteria and yeasts held in a polysaccharide matrix created by some of the bacteria. The microbes in kefir grains act in symbiosis to maintain a stable culture.

06/14/2017

Fermented Salsa!

4 medium tomatoes, peeled, seeded and diced.
2 small onions, finely chopped.
3/4 cup chopped chile pepper, hot or mild.
6-8 cloves garlic, peeled and finely chopped.
1 bunch of cilantro, chopped.
1 teaspoon of dried oregano.
Juices of 2 lemons.
1 tablespoons of sea salt.
4 tablespoons of whey (if not available, use an additional 1 tblsp salt).
1/4 cup filtered water.

OR...

4 medium tomatoes, peeled, seeded and diced.
2 small onions, finely chopped.
1 chopped jalapeno pepper.
5 cloves of garlic, pressed.
3 tablespoons of snipped cilantro.
1/4 teaspoons of dried oregano.
juices of 2 lemons.
1 tablespoon of sea salt
4 tablespoons of whey.

Mix all ingredients and place in a quart-sized, wide-mouth mason jar.
Press down lightly with a wooden pounder, meat hammer, wooden spoon, your hand...
Add water if necessary to cover the vegetables. The top of the vegetables should be at least 1 inch below the top of the jar.
Cover tightly and keep at room temperature for about 2 days before transferring to cold storage.

With love,
~Fermented to Heal's Family😘

06/10/2017

Milk Kefir Cheese loaded in probiotic, good bacteria to your guts. Which is made with homemade milk Kefir. Get a deep bow to collect the whey, plastic strainer and coffee filter or few layers of cheese cloth. Strain all the milk kefir, and let it seat for 1-2 days in the fridge until all the whey get strained and the Kefir cheese is ready to flavor. Filled the cheese with roasted and crushed Almonds and Cashews, then add dried Cranberries on the outside! The taste, is haven!😍
With love,
~Fermenting to Heal's Family😘