I used my Ninja blender for this recipe, and it chopped up the ice nicely. However, if your blender isn’t very strong, you may want to opt for crushed ice instead. Keep blending until your drink is the slushy consistency that you like. Mine still had a few larger ice chunks in it....
How to Make a Gluten Free Sourdough Starter This simple recipe generally takes about 5-7 days to complete, but it could take longer. You’ll think about it more than the time it takes to make it: checking on it periodically, looking for bubbles, taking a whiff for a bit of that sweet...
we survey three key factors for influencing acidity in sourdoughs: temperature, flour choice and maturity. There are other factors as well, but these are the ones we find to be both easy to implement and highly effective.
Tip: We recommend tasting this dip as you go to avoid overdoing it on the seasoning/salt factor. Serving ideas for veggie dip:This dip is obviously perfect for veggies, but you don’t need to stop there. Cubed bread (sourdough is always a great option) or crackers would work great her...
There’s no need to have a theme when hosting a brunch party, especially if you want to keep it low key but choosing a theme can help if you want to tailor your menu and table décor. Plus, a theme can also add an extra layer of playfulness to the event and make it even more me...
Kvass is a traditional fermented beverage that has a similar taste to beer, except it’s healthier because it provides probiotics. It’s actually made from stale, sourdough rye bread or beets, meaning it’s cheap and easy to make.
More than once, I’ve allowed my ferments to fend for themselves, and they eventually end up dying off. (That includes my sourdough starter, my milk kefir grains, and my water kefir grains.) Kombucha is different, though. Both my husband and I really love it. Plus, kombucha SCOBYs ...
Keep sourdough starter discard in your starter cache in the fridge for quick and easy access to a flavorful mixture of flour and water for any recipe.
When it is time to make a new batch of kefir, strain the storage milk and put the grains in a quart jar with fresh milk. The storage milk is not quite kefir. It is more sour-tasting. I usually use it to make biscuits of pancakes. Hope this helps! reply to comment RuthAnn ...
"To make bread, all you need is wheat and salt and water," he says. Look for sourdough bread or sprouted bread in the refrigerated section for options that will be easiest on the digestive system and give you the biggest nutritional bang for your buck. 4. Take it slowly.To ea...