Homebrew of fermentation: preparing food for your microbiome by Kirsten Dirksen on May 5, 2014 Intrigued by her grandmother’s traditional pickles and sauerkraut, Jennifer Harris first started fermenting foods ten years ago. A couple of …
Future soda? micro-fermented, probiotic, water kefir brew by Kirsten Dirksen on December 9, 2013 It’s a 3000-year-old soda that is popular again. Water kefir is a natural ferment that was likely first discovered by …
Cultured food guide: pickles, living soda, veggies, and more by Kirsten Dirksen on November 21, 2011 For Alex Hozven food is either living or dead. At her Cultured Pickle Shop in Berkeley, California, she tends 20,000 …
Fermented pet: care and feeding of sourdough starter by Kirsten Dirksen on November 24, 2010 Homemade sourdough bread can be a vocation for life. Once you have caught some wild yeast and created a sourdough …
Slow sourdough: catch wild yeast for a better loaf of bread by Kirsten Dirksen on November 23, 2010 In the long history of bread-making, commercial yeast is a relatively new invention (evidence of breadmaking was found in Egyptian …
The nightly yogurt-making ritual (with home yogurt maker) by Kirsten Dirksen on October 19, 2010 We wanted to make our own yogurt- namely because organic yogurt was so much expensive than organic milk- so my …
Raw sauerkraut: a fermented, probiotic superfood by Kirsten Dirksen on July 12, 2010 “Sauerkraut is almost a perfect food,” explains Alexander Valley Gourmet’s founder David Ehreth. “It has cabbage which is a good …
Slow bread: how to ferment your own bread by Kirsten Dirksen on November 10, 2009 Before the arrival of commercial yeast a couple centuries ago, bread was made from a starter that was kept alive …
The way bread was made: naturally leavened sourdough by Kirsten Dirksen on July 7, 2009 A couple generations ago, in much of Europe, bread was made at home and without industrial yeast. Instead, every household …
Slow bread from Barcelona Reykjavik: let it ferment by Kirsten Dirksen on September 2, 2008 Barcelona Reykjavik is more than just an organic bakery. Founders David Nelson and Gudrun Margret have returned to traditional breadmaking …
