Sourdough Starter fed with Spelt flour

I have been wanting a Sourdough starter for sometime now.It seemed like every time I made one it failed.I tried all the little tricks I could find just to end up with a molding mess. I finally got it right this time but I kind of cheated.
Chance and I had talked with the bakers at our local whole foods store about sours and they said keep trying. I even asked them if it could be done using spelt flour,they said it could not be done. I guess being regular faces at our store finally paid off, the bakers said all we had to do was ask for a bit of their starter and they'd give some to us no charge.So last week Chance asked for a bit of the bakery's starter, we brought home this nugget of sour-ness and gave it a try.
I have been really wanting to try this out using spelt flour.I have spent a great deal of time reading up on different diets geared to help people with Crohn's disease and found these points.Lower or eliminate gluten and if you are going to eat bread Sourdhough is the best choice.The reasoning behind this is Crohn's patients tend to be at least gluten sensitive and anything sour you eat turns to alkaline once digested.An alkaline diet balances things in your gut so it helps.
I have reduced our wheat intake here at home.Both Issac and I have noticed a difference for the better.It takes some getting used to since I find there are times when I am wondering what to eat.People don't realize how grain dependent our diets are until you cut one out.
My sourdough starter is still alive and happy one week later.I have been feeding it every three days using whole spelt flour.It dose work after all, now I'll have to inform the bakers at the store.Although the original starter was started using wheat I am hoping after time the yeasts in the sour will have eaten up the wheat parts and I'll have a spelt base.I am not to sure about the science of it but since I am just wanting to lower the gluten not eliminate it I am happy so far.
Chance did some reading up on sourdough starters for me.I was wondering about the layer of liquid that had formed on the top of the sour.I was hoping that I had not killed it yet again.The liquid on top is actually an alcohol,yup booze created by the yeast doing it's job.Chance read on one website that miners used to drink this stuff.GAG! They must have been hard up to drink it.Hey, let's all belly up to the bar and order Sour Hooch shots.Thanks but no thanks I'd rather stay sober if that's the offering.
So far I have had time to make one loaf of bread and a small batch of Bagels.Both were good but the recipes will have to be doubled to feed my hungry crowd. I used whole spelt flour for the bagels and the boys were happy with them.The bread I made with half wheat and half whole spelt was good too, just not enough in quantity. I am still tinkering with recipes and the grains I use.Hopefully soon I'll find the right combination that makes the whole family happy.
We had a hard frost here this morning. My Dahlia's are still blooming which is not uncommon in this area when we have a mild fall.The frost has turned them tho' and soon it will be time to dig them up.Normally I leave my tubers in place for a couple of years but this year I have trade offers so digging is in order.
One of the trades is not really a trade.Chance and I went to a permaculture class last weekend about root crops.One of the roots covered were Dahlia's, I guess they are edible, this was not the first time I had heard this. Our teacher showed us his(he and his partner have not tried eating theirs yet.) and expressed his desire for more and of a different variety, I offered some of ours,I am digging them any way so might as well share them. Norris and his partner Tulsi offer classes at their house for free.Both of them have so much to teach and do it so freely and willing I wanted to also say thank you to them in a way that made sense in a permaculture way.
Today the family and I help Urban Farm Store finish moving to their new store front.If you live in Portland stop by soon and check out their new place. It's not far from their old store,just around the corner on 21st and SE Belmont.The new store is larger so they will be able to offer more to the community.
Rois

Brotformen, a bread rising basket.

Last night two of girlfriends kidnapped me away for a few hours.We went to our neighborhood Goodwill store,don't we live a wild life? We spent 2 hours looking over EVERYTHING,tried on clothes,shoes and clattered through the dishes. I found a small sifter,.99 cents, a restaurant wear (my newest collection.) coffee mug .99 cents,a polka dotted glass .99 cents and on one of the final isles I found my biggest thrill and it was a cheap one!
A Brotformen basket! I had knocked a stack of other baskets over,went to pick them up and there on the shelf calling my name was the Brotformen. Last winter I had seen them on the King Arthur Flour's website for around $ 30, I wanted it but not a price I wanted to pay. The basket last night had no price on it but I was willing to pay up to $10 for it.When I went to check out I was quoted the price of $2.99, whoop whoop, my luck! My total for the night was under $6 what a great night to be stolen away!
So what is a Brotfomen? It is a coiled willow basket used in Germany to rise bread in.You put a thick layer of flour in the basket and place your bread dough smooth side down, in it for it's last rising.When the dough is ready to bake you turn the dough carefully onto your baking sheet.You end up with pretty circles of flour and a slight bee gum shaped bread.The flour and circles stay even once you have baked the bread.The darker the dough the more prominent the rings will be.

The King Arthur Flour's website sells them.I went onto their site today and found the directions on how to use and care for a Brotformen.I also spied while there a chance to enter their sweepstakes.You could win $1000 gift card plus a cookbook,$500 gift card and the book or $100 giftcard.I signed up even the $100 giftcard would be easily spent.
A loaf of handcrafted bread is beauty onto it's self. There's endless ways to take a simple bread recipe into a work of art. I used my everyday bread recipe,baked one as a cottage style loaf and the other came from the Brotformen. So pretty to look at.
My next pan on my wish list is a long Pullman Pan also called a Pain de Mie Pan.These pans make a longer sandwich loaf perfect for a more store bought look.They even come with a lid that slides on. Someday,but right now spending $40 on one pan is a bit ridiculous. It's good to have wishes.

Rois

Saving seeds.

My friend CAS over here, left me a note on my last blog asking about saving pumpkin seeds for next year.I am sure many of you have some sitting around right now and may be wondering the same thing,how do I save these for next year?
Here is how I do it and it can work for other vegetables as well**. Once I have scooped the seeds out of what ever veg I am saving seed from I wash the seeds to clear them of any goo that may be attached to them.I think this also helps to prevent molding. Now I lay the seeds out on either a linen type towel or if you use them you could use a paper towel.Pat the seeds dry.I then lay the seeds out in a single layer on a plate.Set the plate some place warmish,like the kitchen counter.I try and find a spot where they won't be in the way to often.Now you just wait for them to dry out.Now and again you can turn them over just to help both sides dry out quicker. Once the seeds are dry and looking like the seeds that come in a packet it's time to store them away.
What to store the seeds in is part choice.I store mine wrapped in a bit of paper with the name of the seed written on it.Some people store them in small jars or film canisters. These two are best since it means no critters can eat your seeds as midnight snack. My paper wrapping is safe for me since I know there are no snackers lurking behind my fridge. I have read that some people use those little packets that come in packaging,the ones that absorb moisture.Their name has slipped out of my brain but hopefully you know what I am talking about.(these little packets also say DO NOT EAT which is why I don't use them.)
For the long term there's a couple of other things. First put your carefully saved seeds someplace you will remember.I keep all of my seeds in an old cookie jar. (Cookies always disappear before I can put them in a cookie jar.) Next be sure the seeds are kept in a cool dark place,this keeps them from breaking down.

** When saving seeds from Green/String Beans I leave some beans on the vine to dry out on the vine.Once the pod is dry I shell the beans out and save them.Beans are to me the easiest to save.
With other smaller seeded veggies there is a different method that takes seeds,water,a jar and letting it all mold.I have yet to do this.There are lots of information out on the web on this.

CAS, I hope this is helpful and good luck.
Rois

Wintering in and Cashew Butter cookies

Halloween ended up being an early night here,we have a younger crowd of kids in the neighborhood theses days.Chance did have fun spooking a few young teens.When we pick our costumes Chance always picks something a bit scary while I pick a more lady like character to be,to guide the littlest ones up the walk to the door.
This year Chance was a space alien type someone and I was a 70's mama.I could not believe my luck when I found my suit esp.since it fit perfectly.

The next day was a stolen day here in the wet northwest,we awoke to thick damp fog only to have it clear up to brilliant blue skies.The day ended up being warm enough to be outside in just a tee shirt.Not wanting to waste such a treat for the first day of November we spent the day out side wintering things in.
Chance built a cloche over our young Swiss Chard bed out of parts he had in the shop. We are hoping it will work and allow us to have fresh Chard all winter long.
I planted a cover crop of Red Clover,raked leaves that I added to the path in the back yard,chopped down the Sunflowers which had trunks not stems.I left the sunflower heads out in the yard for the birds. I also cut down the Hop vines.Chance twisted the vines into wreaths; I am not sure what he has planned for them but they already look nice as they are.
Once I was indoors I baked a batch of Cashew Butter Cookies from a recipe I picked up at our local whole foods store.The cookies are super rich and no one was able to eat more than two due to the richness. (I am posting the recipe below for all of you.) I used the Cashew Butter Chance makes here at home, he makes it chunky and sweetened with honey, both of these points stood out in the cookies I will be making them again.

Cashew Butter Cookies - from New Seasons Market

Preheat oven to 350.

In a large bowl stir together:
1 1/3 Cups Flour
3/4 Cup Sugar
1/2 teaspoon Baking soda
1/2 teaspoon Salt

Add to the above:
1/2 Cup Butter
1 1/4 Cups Cashew Butter
1 teaspoon vanilla

Mix together until mixed.Spoon heaping Tablespoons onto a cookie sheet and press down with your fingers.(These cookies don't spread much.) Bake 12 - 15 minutes or until edges are browned.Let cool before removing from cookie sheet.(This step was important,until the cookies are cool they will fall apart if you try and remove them while hot.)
The recipe says it will make 10 -18 cookies which I was thinking would keep me from trying them again due to the cost of the Cashew Butter but, I was able to make 24 medium sized cookies from the batch. I also was thinking about their crumbling so easily would not make them easy to transport or send in the boys' lunch boxes.But maybe if I made them into a sandwich filled with butter cream frosting they may be able to travel.
The weather report is saying it will be clear and sunny here this week.I hope it holds true,we are headed into the wet gray season, a few more days of dry sunshine is welcome.
Rois

Cooking up a Cook book

I have a passion for cook books.I read them like the juiciest novel.I take them to bed with me to read myself to sleep. I keep a stack of them on the coffee table where most people house magazines. The best ones are vintage ones,they not only have long forgotten recipes.sometimes for the better but in their backs are usually a "helpful hints" section.Tidbits of archaic home keeping using items that are no longer made and entailing more work than a modern woman wants to do.
I am working on writing a cook book for our boys. Both boys want my recipes and cook books.You see in their youthfulness they can't see that, just because they will someday move into their own homes where they will have to feed themselves , I won't be dead; I'll still need those books and recipes.
Looking through my Holly Hobbie recipe file that was full of clippings the wheels in my head started to turn, a seed of an idea was planted that could grow into the cookbook for the boys.Then Chance brought out my own recipe box and my grandmothers.
Let me side track for a moment.My grandmother's recipe box really added to my thoughts on my book to be written.When grandma died no one wanted her recipe box.I did but I always seem to want the things no one else wants.One mans trash is another man's treasure.
Grandma was a horrible cook, that is why no one wanted it. I think every one of my cousins were remembering Tater Tot Casserole. The one dish Grandma made every single time one of us grand kids came to visit.The dish that made all of us gag and forget we were hungry.Layers of tater tots,hamburger,cream of mushroom soup and topped with cheese.Trauma at the dinner table. No wonder Grandpa was so lean and the cat so fat.
When I opened Grandma's box there was the jewel, that moment of bliss,my treasure in the trash,Grandma's handwriting.Neatly written with excellent directions and notes about her results or changes. And two of my Aunt's handwriting and way in the back the name of the recipe written in Norwegian my Great Grandma's writing.
That moment of pleasure is what I want to capture as I write this crazy book. I want the boys to someday open their book and be able to say."Look here's mom's,Nana's,Great Grandma and Great Great Grandma's writing." My boys are tender heart- ed family orientated kind of guys, they will get it . My vision, part cook book,family tree and family history all bound together.
Not a new idea,many families have these books but I am inspired none the less.It has motivated me to sort through my own recipes and pitch the ones that were bad or never made. Issac also reminded me to start writing down the measurements for things I just make. I have a few years until at least Issac is out the door I should be able to have the book ready for him.
Homesteading has slowed down a bit.The weather is wet and cool here.We started to put parts of the garden to bed for the winter.My hens are still not laying.They are excused for now because they are molting.Poor Abby is nearly naked and just as the weather turned.(how dose that work? They molt just as the weather is cold.) Two more weeks and the Sour Kraut will be ready to can. Just settling in for the coming months focusing our work towards indoor projects.

Rois

What the..?!

It's amazing where pumpkin goo lands when you use power tools to carve pumpkins.It was fun and I'll wait until day light comes to find the rest.
Happy Halloween,
Rois

Take a can of soup and serve it up with Holly Hobbie.

What to write to all of you.? I could write about the chaos that is my front room. Chance is still working on painting it and along the way he's doing some repair work he discovered that had to be done now verse later. The chaos is getting to me,when you live in a small space and use every single inch it gets tough to have things turned up side down. The wall color is beautiful and will be worth the extra waiting.


Over the weekend I found a treasure that I am sure only I would view as one.I found at our Goodwill Bins a 1970's recipe file,sunny yellow with one of the icon's of my youth standing on the front,Holly Hobbie. The folder is accordion style filled with clippings starting in the mid 70's.I thumb through all of them.There were lots of add a can of___soup, a box of Jello some Coolwhip and even one recipe that called for 3 teaspoons of MSG. MSG?! People really used that stuff,wow so not the earthy hippie fare my Mom cooked.








I found it to be a sad thing to find thrown away like that.Someone had cared enough about their family to file away all of those bits of paper,carefully trimmed,folded and tucked into its appropriate niche. A nifty time capsule of food trends, advertisements and even a credit bill that was so politely written.
I do wonder though did this person know they had clipped and saved 9 Chicken and Rice Bake recipes from the Campbell's soup can's?
I found one clipping I do remember having someplace.You took a cake mix,baked it and then poked holes in the cooled cake top.Now you poured Jello over the cake,put it in the fridge to set up.Finally top with, you'll never guess,Coolwhip. MMM Chemical goodness.

Rois

P.S In the background of the photos you can kind of see the new blue paint I am so in love with.