I have a new favourite book: its called Wild Fermentation. So far I have made Blueberry T'ej and tomorrow I will make sauerkraut and of course I have the ever present, kefir, sourdough, kombucha and Piima cream cultures all going on various horizontal surfaces in the kitchen. I am hoping somewhere within it will describe how one can have all these wild yeast catching substrates going in the kitchen and still be able to make a decent cheese that doesn't get invaded by yeast when all you want is the lactobaccilli (spelling??) to make a nicely, tasty cheese...
In his book Sandor Katz gives a great account of the Do-it-yourself mentality that I would love to encourage in the farmers that come out here. I have recently decided (discovered?) that I don't want to be one of the 2% that feeds the other 98%. (at least not now while I want to read to Rigel and watch him play/learn). I want to facilitate anyone with a do-it-yourself willingness to come out here, use our land, call it your own and make it grow something. It is so important that the knowledge of food rearing, storage and cooking be maintained in our culture. So, I guess I'm "culture"ing knowledge as well as yeast and bacteria!
In his book Sandor Katz gives a great account of the Do-it-yourself mentality that I would love to encourage in the farmers that come out here. I have recently decided (discovered?) that I don't want to be one of the 2% that feeds the other 98%. (at least not now while I want to read to Rigel and watch him play/learn). I want to facilitate anyone with a do-it-yourself willingness to come out here, use our land, call it your own and make it grow something. It is so important that the knowledge of food rearing, storage and cooking be maintained in our culture. So, I guess I'm "culture"ing knowledge as well as yeast and bacteria!
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