Tuesday, September 28, 2010
I received this photo from one of my very industrious students. This photo was taken after a particularly complex cooking/baking session.
Back row from left:
Water Kefir, Kombucha Tea, Red Cabbage Sauerkraut with her new airlock jars, fermented tomato pepper salsa (I have to get that recipe from her.)
Front row from left:
Gluten-free sourdough pancakes, Mock rye gluten-free miniloaves and Buckwheat Buns.
This photo makes me just smile!
Sunday, September 12, 2010
I just scraped the bottom of the 25 lb. sack of teff flour. I like grinding my own teff grain into teff flour but since I accidentally bought 25 lbs. of teff flour instead of teff grain and then another 10 lbs. of teff flour instead of teff grain, I haven't had to grind any in months.
I was concerned the ground flour had less nutrients in it than fresh ground but the breads came out just the same and I certainly didn't notice any differences in my health or energy.
I really liked scooping through the sack of teff flour whenever I needed it. There was so much of the never ending teff flour and it filled me with a deep feeling of abundance. Scraping the bottom of the barrel left me a bit sad. I liked that rich abundance of pounds and pounds of flour to use up. Since there was so much I was a bit more aggressive in my experimentation and came with some fabulous breads: Teff Carob, Teff Coconut, Teff pancakes, Teff Zucchini Sourdough pancakes where I actually fermented the zucchini in the starter. I'm still perfecting that one and will post it soon.
I have a couple of single pounds of teff flour left in the freezer and soon will put in an order for Teff Grain, not Teff Flour, and begin the grinding process all over again.