Week #2 Recap

 

Wow. Another week full of information! This week we learned about wholesome fats for high heat cooking, the deregulation of genetically engineered alfalfa, fats you shouldn't cook with, baking with our sourdough starter, finding real milk, and beneficial bacteria. 

I probably spent the most of my time learning how to bake with my sourdough starter. We made bread using this recipe. It takes awhile to rise anyway but mine never raised quite as much as it seemed it should. I'm sure that was my starter. It was moist but more sour than I care for--maybe the combination of sourdough and whole wheat? We also made some sourdough pancakes with blueberries a friend shared with us. We LOVED the pancakes! They were super yummy! We also made a sourdough pizza crust. I used white flour instead of whole wheat because an entirely whole wheat pizza crust really didn't appeal to me. I did use whole wheat for the sponge, though. We shared with Amanda and we all enjoyed it. It's been a fun process. I hope to make some rustic sourdough noodles this week. They look so yummy!

I also made yogurt cheese last week and another batch of crockpot yogurt. The yogurt cheese is AWESOME!! I like it even better than cream cheese. The best part? I MADE IT. That is such a fun feeling!

I am really looking forward to next week and learning about lactic acid fermentation, preparing probiotic vegetables and condiments, and about naturally effervescent beverages. I love experimenting in the kitchen--especially when I am helping my family to be more healthy.

I have found a couple options on where and how to obtain raw milk. I haven't spent enough time investigating how to obtain more appropriate fats for cooking. I would like to dig a little more into that. I really am enjoying this challenge.