Lacto-Fermented Verde Sauce

So far in my culturing experience I have only lacto-fermented a few things: cabbage (of course), carrots, and garlic. I’ve been a little nervous to attempt more daring ferments with my summer harvest now finishing up from my garden. Then a few weeks ago I found myself pulling a pile of hot peppers from the plants, which my husband added to our normal selection with no idea they would take off so well!

Not thinking about what to do with all of them, I decided a nice hot sauce for him would be better than trying to add them into our family’s daily meals. I don’t think my two year old would be too happy about that. So, a makeshift verde hot sauce was born from all my serranos, habaneros, anaheims, jalapenos, and a few bell peppers.

I roughly chopped them all into chunks, added a few cloves of garlic, half an onion, salt brine, and a shot of very vinegary kombucha. Stuffed all of it into a quart size mason jar with a stone weight, and I let it ferment for about two weeks, burping the jar every few days at first, then every day towards the end when they got very, very bubbly!

I was surprised how wonderful it smelled, and how ferociously bubbly it became the longer it went. I let it culture until the bubbles relaxed and pressure was no longer building up in the jar. I kept it in the refrigerator for about a week once it was done culturing. Then I was ready for some blending!

I poured off most of the brine liquid, but left about a ¼ cup to get things moving when I went to blend the mix. The result was a great hot flavor that I actually enjoyed as well! My husband has now officially put it on every meal so far this week! I’ll admit, with having two habaneros in the mix I was terrified to try it, but the onions, garlic, and bell peppers really mellowed the heat to a tolerable level instead of an “Am I on fire?” kind of heat.

Now, I’m hoping to try some salsa next, as my tomato plants are starting to explode with plump red little goodies… Lots and lots of tomatoes to come! Sometimes you need to dive right in and try some new recipes, and even make up your own. I’m sure glad I did!

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A Closer Look: San Francisco Sourdough

“Real San Francisco flavor and aroma. Has developed beautifully over the last two weeks and makes a great loaf.” -Bill

“The bread I make with this starter has the best flavor of any sourdough I’ve eaten. Have been making sourdough for years and absolutely love this. I plan on trying other starters as well.” -Tracie

Today we are going to take a closer look at San Francisco Sourdough.

Product Highlights

If you crave sourdough bread from San Francisco, our San Francisco Sourdough Starter Culture is the perfect sourdough starter for you.

Our San Francisco Sourdough Starter Culture contains Lactobacillus sanfranciscensis bacteria and wild yeast Candida humilis,giving this sourdough starter that famous San Francisco taste. Use it to make sourdough bread, chocolate chip sourdough cookies, and a wide variety of other sourdough baked goods.

Using Our San Francisco Sourdough Starter Culture

• Each box contains 1 packet of dehydrated San Francisco Sourdough Starter Culture
• Store in a cool, dry place until ready to activate.
• Activate using white flour and unchlorinated, unfluoridated water.
• Our San Francisco Sourdough Starter is easy to use and maintain.
• Learn more about how to feed your sourdough starter and sourdough baking.

Recipes for Sourdough Bread and More

Sourdough starters are not just for baking bread. Any baked good can be made better with sourdough. Browse our wide selection of sourdough recipes for a new take on old favorites.

• Simple Sourdough Baguette
• Sourdough Pumpkin Pancakes
• Savory Sourdough Fritters
• More Sourdough Recipes

San Francisco Sourdough Starter Ingredients:

• Organic white wheat flour, live active cultures
• Non-GMO

San Francisco Sourdough Starter Instructions and Troubleshooting:

• Dried sourdough starter cultures can be ready to create baked goods within 3-5 days.
• Sourdough starters culture at room temperature, 70-85ºF.
• Instructions for using this sourdough starter are included and can be found here.
• Having trouble activating your sourdough starter? Browse our sourdough troubleshooting articles or contact us for assistance.

San Francisco Sourdough Starter Shipping Information and Shelf-life:

Our San Francisco Sourdough Starter Culture is shipped in a barrier-sealed packet as a dehydrated culture. The San Francisco Sourdough starter is best if stored:

• At room temperature (68° to 78°F): 12 months
• In the refrigerator (40° to 45°F): 12+ months
• In the freezer (0° to 25°F): 12+ months

San Francisco Sourdough Allergen Information:

Manufactured in a facility that produces products made with gluten and dairy.

Product Reviews

Love it! I am making einkorn sourdough bread, it’s exactly what I was looking for! -Angel

I LOVE this starter! I have made pancakes twice with it, I have 2 loaves of bread proofing right now, and I plan to try out some pretzels this week. It is so easy to maintain. I keep about a cup in my fridge and I’ve been keeping some out for daily use. LOVE it! Next I plan to freeze some so I will truly never be without sourdough again! -Lauren

Product Q&A

Q.  Can this starter be used with white whole wheat flour, or should I stick with regular white flour?

A.  The San Francisco Sourdough Starter should be fed with regular white flour. Once your starter is well-established and active, you can switch a portion of it to a different type of flour, such as white whole wheat flour. Always retain a portion of your master starter as a back-up.

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Q.  Hi.. Just wondering if these Sourdough starters are in a dried form or in a ball of dough of some sort? I’ve tried other cultures from elsewhere that came in a dried format and I’m likely not going to be around when they arrive in the mail.. I just need to inform the neighbor kid to put it in fridge or a cool spot if required (since it’s almost winter here).. Thx!

A.  They are in fact dried! The sourdough starters are fine at room temperature for 6+ months. So even if your neighbor simply put the package in your home where it’s room temperature, it would be fine!

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Q.  My starter come up very sour. And the bread was very sour as well. I used the right proportions but somehow it’s really VERY sour. Should the proper starter be sour?

A.  The San Francisco Sourdough Starter makes a traditionally sour bread. To reduce or increase the sourness of your bread, there are several tips in this article: http://ift.tt/1jqHhvm

You can read more about the San Francisco Sourdough Starter here.

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Weekly Recap – October 10th Edition

It’s time for the weekly recap.  Leave your favorite links or ideas in the comments below!

This Past Week on the Blog

In case you missed them, here are a few highlights from this past week:

A Closer Look: Mild Flavor Yogurt Starter

Deodorant Making Part 1: Testing Two Kinds – Join Erin as she compares two different DIY deodorant recipes containing baking soda and clay.

How to Dilute Essential Oils – Essential oils are concentrated natural oils distilled directly from fresh herbs and other plants. Because of their high concentration, essential oils should always be diluted with a carrier oil prior to topical application.

Simple Three Ingredient Tooth Powder – Join me as I share a simple way to clean your teeth!

What’s New at CFH: Gluten-Free Sourdough No-Cut Doughnuts – Try some delicious gluten-free doughnuts!

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What’s New at CFH: Gluten-Free Sourdough No-Cut Doughnuts

Light and airy with a hint of crispness around the edges, these yeast-risen doughnuts don’t fall too far from their wheat-filled counterparts. In order to keep them light, the dough is not rolled and cut as wheat-based doughnuts are. Instead the dough is left loose, helping it to rise beautifully. When it comes time to fry, the dough is either spooned in for doughnut holes or piped onto parchment for easy round doughnuts.

Note that instant yeast can be added to this recipe to add more yeast-risen flavor and texture, but the sourdough starter can be used alone as the leavening.

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Fermentation Time: 2-6 hours | Prep Time: 15 minutes | Cook Time: 10 minutes

Servings: Makes 12-16 large, round doughnuts or 30-40 doughnut holes

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Ingredients:

• 1 ½ cups milk, warmed to room temperature
• 1/3 cup melted butter, cooled
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup gluten-free sourdough starter
• 2 cups gluten-free oat flour
• ½ cup tapioca flour
• ½ cup sweet rice flour
• 2 teaspoons xanthan gum
• 1 Tablespoon ground flax seed
• 1/3 cup sugar
• 1 ½ tsp salt
• 2 teaspoons instant yeast (optional)
• Coconut oil for frying

Instructions for Preparing Dough:

1. Combine the warmed milk, melted butter, eggs, and vanilla extract in a medium bowl. Whisk to combine all of the ingredients and then stir in the gluten-free sourdough starter.
2. In a large bowl, whisk together the flours, xanthan gum, flax seed, sugar, salt, and instant yeast (if using).
3. Add the wet ingredients to the dry and stir well. The dough will turn into a sticky cake batter-like consistency. Stir two more minutes to develop the structure of the dough. Scrape down the sides of the bowl and collect all of the dough into a mound in the middle of the bottom of the bowl.
4. Cover and set aside to rise for 2-6 hours, or until doubled. If the commercial yeast was added, it will only take a couple of hours. If sourdough is the only leavening agent used, it could take up to six hours to double, depending on the temperature at which it rests.
5. Once the dough has doubled, fill a pot with at least 3 inches of coconut oil. Be sure to choose a pot that can comfortably fit this oil without filling more than half full. Heat the oil to 350 degrees F over medium heat.
6. Meanwhile, if preparing large, round doughnuts, cut a sheet of parchment paper into squares the size of the doughnuts you wish to make. A three inch diameter is the largest you would want the doughnuts, in order for them to fry evenly.
7. Lay these parchment squares onto a clean surface. Carefully spoon the risen batter into a quart-sized ziploc bag, being careful not to deflate it too much. If doughnut holes are desired, half the batter can be left in the bowl for those.
8. Once the batter is in the bag, seal it carefully and snip the bottom corner to create a ½ inch opening. Gently coax the batter down to that end and slowly squeeze the batter onto the parchment squares to form a round doughnut shape. (They round off in the oil so they do not need to be perfectly shaped.)
9. When the oil is hot and the doughnuts ready to fry, test the oil with just a teaspoon of batter. Once dropped in, it should immediately sizzle and float. If this doesn’t happen, turn the heat up slightly. If this happens but the dough cooks too quickly, lower the heat.

Instructions for Frying Doughnut Holes:

1. Spoon a tablespoon of batter from the bowl and gently scrape the dough into the hot oil using a second spoon.
2. Cook small batches of these for 30-45 seconds or until a deep, golden brown, turning them once during the cooking process.
3. Remove with a slotted spoon or spatula and place on a paper towel-lined platter.

Instructions for Frying Round Doughnuts:

1. Carefully lift the parchment and doughnut together and invert into the oil so that the doughnut is facing down in the oil and the parchment is floating at the top. The parchment will quickly come away as the doughnut fries and the parchment can then be removed with tongs or a spatula.
2. Allow the doughnut to cook for 60-75 seconds or until deep golden brown, turning once during the cooking process.
3. Remove with a slotted spoon or spatula and place on a cooling rack set over a baking tray.

Once the doughnuts have all cooked and cooled, glaze them in powdered sugar glaze or honey-based chocolate and cinnamon glazes. Best served on the day they are made.

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Simple Three Ingredient Tooth Powder

When you want to make sauerkraut and need to use up that goat milk in cheesemaking and you run out of toothpaste, what do you do?

I am at a point in my life where in all things and in all cases I am embracing simplicity. It doesn’t have to look just like store-bought to work well and be a cleaner, better product. So this quick tooth powder comes together in two minutes flat when there are plenty of other DIY projects to handle.

And it works and stores wonderfully.

Simple Three Ingredient Tooth Powder

Ingredients

3 Tablespoons bentonite clay

3 Tablespoons baking soda

5 drops peppermint oil

Directions

1. Combine all ingredients in a small, air-tight jar. Seal tightly with lid and shake for two minutes to incorporate all ingredients.
2. To Use: Dip dry toothbrush into powder and run under a few drops of water. Alternatively, wet toothbrush and sprinkle over tooth powder. Brush as you would with any toothpaste.

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How to Dilute Essential Oils

Essential oils are concentrated natural oils distilled directly from fresh herbs and other plants. Because of their high concentration, essential oils should always be diluted with a carrier oil prior to topical application. Safely diluting essential oils not only protects you from adverse effects, such as irritation, phototoxicity, and sensitization, it also makes your little bottle last longer.

Guidelines for diluting essential oils:

0.25% Dilution (1 drop per 4 teaspoons of carrier oil)

• For children between 6 months and 6 years.
• Use for younger ones if you absolutely must. Some recommend avoiding using essential oils topically for children under age 2, and use herbs or hydrosols instead.
• More on hydrosols here: Hydrosols, Hydrolats, Aromatic Waters – oh my! Everything you wanted to know about Hydrosols.

1% dilution (1 drop per teaspoon of carrier oil; 5-6 drops per ounce)

• For children over age 6, pregnant women, elderly adults, those who have sensitive skin, compromised immune systems, or other serious health issues.
• A 1% dilution is good for applying to the face or massaging over a large area of the body.

2% dilution (2 drops per teaspoon of carrier oil; 10-12 drops per ounce)

• Ideal for most adults and in most situations. This is also a good dilution for daily skin care.

3% dilution (3 drops per teaspoon of carrier oil; 15-18 drops per ounce)

• Best used short term for a temporary health issue.
• Up to 10% dilution may be appropriate.

25% dilution (25 drops per teaspoon of carrier oil; 125-150 drops per ounce)

• Occasionally a dilution of this strength is recommended. Consult a professional before using this dilution.

Using oils “neat” (undiluted)

• Sometimes an essential oil may be used without dilution for an acute, short-term issue.
• Choose wisely and avoid neat essential oils long-term. Not only can some essential oils irritate the skin, but there is a risk of sensitization.

For more information, including dilution charts and essential oils which require specific dilutions, read Safe Dilution Guidelines for All Ages.

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Deodorant Making Part 1: Testing Two Kinds

We have two different deodorant recipes on our website:

• Basic Baking Soda Deodorant
• Clay-based Deodorant

My husband and I have always used the baking soda recipe and it works amazingly well (better than my store bought Dove antiperspirant actually!).

The only catch is that to keep it solid here in Hawaii (I like to keep it solid so that I can use the deodorant container for easy application), I always had to keep it in the refrigerator, which needless to say was slightly inconvenient. Today I decided to try a new method, and added 1 Tbs. of beeswax granules to the recipe to see if I could keep it solid and out of the fridge. If you would like to try it, melt the coconut oil with the beeswax before adding the other ingredients.

My other problem with this recipe is that when I use it right after I shave the baking soda can sting a little. Thus, I decided I would try the clay-based recipe to see if it could stand up to the power of the baking soda recipe while not stinging and also staying solid. (My husband, who does not shave, does NOT have this issue and LOVES this deodorant because its the only one that can keep him stink free through a whole day of humid, hot handy-man work!!)

  

Comparison of the two thus far:
The baking soda deodorant has far fewer ingredients.  The ingredients are also much more common (and hence the recipe is easier to make.)

The clay recipe does not have baking soda in it, so that is already one point in its favor.  Both are equally hard at room temperature.

My husband and I will go through rigorous testing of both the deodorants and will report back about their effectiveness in part two.

Do you make your own deodorant? What recipes work well for you?

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