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Sourdough – Public Science Lab

Posted by Judy Cornell on July 24, 2019July 24, 2019
What’s in your sourdough?

This fascinating article is about the lives and times of sourdough starters, sent to me by Stella @stella_bread.

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Previous Post Recipe: Stella’s Pfannkuchen
Next Post Kid’s Food Camp, Livingston 8/8/2019

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The days are now shorter. Combines are rolling. Hunting season ahead. I caught a grayling in a prairie lake. And it's summer, just summer, in this beautiful place. What, the wicked cold? --Only a memory from some other day ... and good baking days to come.
Pfannkuchens, again! If you're lactose-intolerant, I made these with hemp milk and our Old & Ancient flour. Love 'em with a slather of butter and fresh peach slices. I'm saving one for a BLT w/mayo wrap at lunch. The full recipe is a few posts back, but here is my "home-alone" version. Whisk together with vigor: 3/4 c. Old & Ancient flour 3/4 c. milk or hemp milk 1 egg a good pinch of sea salt Set in the fridge for a couple of hours or even overnight. Heat skillet. Add butter or oil, then pour in enough batter to cover the bottom as you swirl it around. Cook until golden brown, flip over and cook until done. Makes 3-4. The Pfannkuchens are also good with our Bucking the Sun flour. Yet I agree with Stella @stella_bread who sent me her recipe, "they're the best with Old & Ancient!"
The Kid's Food Camp at the Livingston Food Resource Center ... Learning about growing and milling grain for flour to make some whole grain pizzas. ... Yup, we had fun! :)
Cheers to @stella_bread and @thegourmetcellar ... Great combo of Vollkornbrot and Epoisses Berthaut. ... While listening to cow elk in the pines below us. :)
Here's the report: Big Sky Rye flour milled with 5% malted durum from @farmpowermalt. 24 hr. cold bulk ferment. ... Excellent crusty crust and flavor. However, the crumb is very moist. Perhaps due to our impatience to slice into the loaf. :)
Look at those nodules! ... I dug up a few black chickpeas plants today to measure the Brix score (for sugar) and found these impressive nitrogen-fixing nodules. The Brix score was 15 on these plants. Biological Nitrogen Fixation: "Approximately 80% of Earth’s atmosphere is nitrogen gas (N2). Unfortunately, N2 is unusable by most living organisms. Plants, animals, and microorganisms can die of nitrogen deficiency, surrounded by N2 they cannot use. ... Biological nitrogen fixation is the process that changes inert N2 into biologically useful NH3. This process is mediated in nature only by N-fixing rhizobia bacteria." ... Good work, black chickpeas!

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