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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


The Etymology of Stock and Broth

Question: When you make soup, do you start with stock or broth? Answer: It depends. Rachael Mamane answers that question and others in Mastering Stocks and Broths, the definitive and most comprehensive guide on stocks, broths, and how to prepare and use them. As a special treat to celebrate the book launch, we’ve got an excerpt […] Read More

How well do you know your charcuterie?

Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat preservation through the use of salt, time, and smoke began as a survival technique. All over the world, various cultures developed ways to extend the viability of the hunt—and later […] Read More

Chelsea Green Weekly for May 5, 2017

Ever wonder what your favorite Chelsea Green authors do between writing groundbreaking–both literally and figuratively–books? Here are the best links and resources for your weekend reading pleasure. Let’s start with The Alzheimer’s Antidote. The Alzheimer’s Antidote Amy Berger has been making the rounds on the health, wellness, and fitness circuit, explaining the theories behind her revolutionary […] Read More

Learn from Chelsea Green authors this summer at Sterling College

Each summer, the School of the New American Farmstead at Sterling College in Vermont offers continuing education designed specifically for “agrarians, culinarians, entrepreneurs, and lifelong learners.” Chelsea Green is proud to partner with this program so you can learn from our expert authors in a hands-on, experiential setting at Sterling’s farm and teaching kitchen. Be sure to read […] Read More

4 Books for Growing Food in Winter

Don’t let cold weather stop you from producing and enjoying your own food. For many, the coming of winter simply means cultivation moves indoors or under cover. Small farmers, homesteaders, home gardeners, and commercial growers can extend the growing season with techniques outlined in these essential books. There’s no need for urbanites and small-space dwellers […] Read More
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