“Wild Fermentation” is the best book available about fermenting and culturing foods with wild yeast and bacteria. Author Sandor Katz is enthusiastic about fermentation and his passion for the subject is clear in the writing. “Wild Fermentation” was published by…
Whole Wheat Sourdough-My Favorite Recipe
Reasons to make whole wheat sourdough bread The best reason to make whole wheat sourdough bread is that it qualifies as a fermented food because of the combination of wild bacteria and yeasts and the extended rise time. This process…
Old Time Fermented Garlic Dill Pickle Chips Recipe
This recipe for fermented garlic dill pickle chips takes only three days and provides better taste and superior health benefits over any pasteurized store-bought pickles. Be sure to use fresh pickling cucumbers in the 5-inch to 8-inch size range as…