[Sca-cooks] Accidental sourdough, krauting failure and random stuff

Johnna Holloway johnnae at mac.com
Wed Dec 16 03:49:14 PST 2009

Glad it was of help.

Devra sells this book that might be of help too.

Wild Fermentation: The flavor, nutrition, and craft of live-culture  
foods - $25.00
Sandor Ellix Katz. Despite its somewhat didactic tone, this is an  
excellent guide to the making of fermented foods.  It is global in  
scope, including yogurt,tempeh, and injira among its recipe offerings.  
Beginning with extensive material dedicated to the health benefits of  
fermented foods, the phenomenon of fermentation, and the  
undesirability of sterilized, uniform, mass produced food, the author  
continues with chapters on vegetable ferments, bean ferments, dairy  
and vegan substitute ferments, breads and pancakes, grain porridges  
and beverages, wines (including mead, cider, and ginger beet), beers,  
and vinegars. A final chapter considers fermentation in the cycles of  
life, soil fertility, and social change.  130 pages of recipes &  
instructions, 6p biblio, thorough notes and index. Tr pb, 187 pp,  
illus with black & white pen sketches. Chelsea Green


On Dec 16, 2009, at 5:04 AM, Volker Bach wrote:

> Thanks! This is immensely helpful. I'll be trying to replicate the  
> dough over the holidays - keeping a culture doesn't make sense given  
> my schedule these days.
> Cheers
> Giano
> --- Johnna  schrieb am Di, 15.12.2009:
>> http://www.wildfermentation.com/ and http://www.uga.edu/nchfp/how/can_06/sauerkraut.html
>> offer some hints.snipped
>> The Botany of Desire program broadcast on television over
>> here last month was pointing out that we are growing
>> potatoes now for french fries
>> and MacDonalds french fries at that. This monoculture of
>> course can be wiped out by one pest or one disease. That's
>> the market.
>> One can find a number of articles on the internet that deal
>> with which modern potato works best with which recipe.
>> http://germanfood.about.com/od/potatoesandnoodles/a/potatotypes.htm
>> for instance.
>> I suspect if you look in the larger housekeeping/cooking
>> encyclopedias of a few years/decades back, snipped
>> The other possibility just suggested by web search is that
>> all the older recipes need more flour because
>> flour was added as needed.
>> http://www.annamariavolpi.com/austrian-knoedel.html
>> says
>> "You might need a whole lot more flour than expected that
>> depends a lot on the eggs and the remaining water in the
>> potatoes."
>> I found several more pages of websites that say the same
>> thing. It's not an uncommon problem.
>> Hope this helps
>> Johnnae

More information about the Sca-cooks mailing list