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Sourdough – An Excerpt from The Art of Fermentation

Sourdough is a simple wild ferment made from nothing but flour and water. You can start a batch today, use it in a few days, and keep it alive and bubbling … well …  forever.

If you have the patience, enjoy the flavor of sourdough, and can commit to feeding your quiet new “pet” frequently, you can develop a vibrant colony of mixed yeasts and bacteria and keep it going indefinitely. There are stories of legendary, long-lived sourdough cultures — maybe yours could join their ranks. Some were smeared on handkerchiefs, dried, and brought across the sea when folks immigrated to America. Some, like San Francisco’s famous culture, are just the unique ecology of microorganisms from a certain place.

What fun flavors will your kitchen-ecology develop? There’s only one way to find out.

Let New York Times best-selling author Sandor Katz guide you through the process and concepts you’ll need to tend to your sourdough and ensure it has a long and bubbly, er, happy, life. Here is an excerpt from his latest book, The Art of Fermentation.

Sourdough – An Excerpt from The Art of Fermentation

Fruit Explorers, Guerrilla Grafters, and Other Useful People

The editors here at Chelsea Green are constantly seeking out what’s new and important in the world of sustainable living. As part of an occasional blog series, our editors are sharing what they’ve been reading, researching, or just plain pondering. Below Senior Editor Ben Watson talks about “guerrilla grafters” and why the world could use a lot more of […] Read More..

A Thanksgiving Hit: Apple Pie with Cider Jelly

The Thanksgiving season means a barrage of holiday recipes that overflow your inbox and social media feeds. Some of these are new and innovative, meant to impress guests and sure to fade away from the culinary canon. However, there’s a reason that certain other recipes stand the test of time: they just work. We’ve had […] Read More..

Release Your Inner Viking With New Book on Mead

Unlock the mead brewing secrets of the ancient Norse with homesteader and fermentation enthusiast Jereme Zimmerman’s new book Make Mead Like a Viking. Whether you’re new to homebrewing or looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into an exciting new territory of wildcrafted experimentations, including more than 20 recipes to try.The fermentation […] Read More..

For a Very Viking Thanksgiving, Try Homemade Mead

The people who lived the Viking lifestyle a thousand years ago enjoyed myriad foods and beverages and throwing feasts that lasted several days to show off what they had stockpiled throughout the harvest season. Bring the Viking spirit of celebration to your Thanksgiving table this year with a traditional batch of spiced orange mead. Brew up the following recipe […] Read More..

Brew Outside the Box: Making Mushroom-Infused Beer

When thinking about drinking a nice cold beer, the flavor of mushrooms doesn’t exactly spring to mind. But for the adventurous brewer – and drinker – infusing mushrooms into brews is a great way to combine the medicinal benefits of fungi with one of the world’s most consumed beverages.The best part? You can grow mushrooms […] Read More..
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