Comments for Pure Homemaking http://purehomemaking.com Combining Real Food With Real Life Tue, 20 Dec 2011 02:54:37 +0000 hourly 1 http://wordpress.org/?v=3.1.2 Comment on THE Best Granola. EVER. by jenniepaige http://purehomemaking.com/2011/04/the-best-granola-ever/#comment-319 jenniepaige Tue, 20 Dec 2011 02:54:37 +0000 http://purehomemaking.com/?p=393#comment-319 I am SO glad you liked it! Thanks for the comment! I am SO glad you liked it! Thanks for the comment!

]]> Comment on A Tale of Two Sourdough Starters by jenniepaige http://purehomemaking.com/2011/06/compairing-sourdough-starters/#comment-318 jenniepaige Tue, 20 Dec 2011 02:53:51 +0000 http://purehomemaking.com/?p=1078#comment-318 Yes you do need to feed it every 12 hours. General rule of thumb is to dump out 1/2 a cup and then give it 1/2 cup feedings. You can go more or less just make sure that you never do a feeding more than 3 times the size of your current starter. Hope that helps! Yes you do need to feed it every 12 hours. General rule of thumb is to dump out 1/2 a cup and then give it 1/2 cup feedings. You can go more or less just make sure that you never do a feeding more than 3 times the size of your current starter. Hope that helps!

]]> Comment on A Tale of Two Sourdough Starters by Shelly http://purehomemaking.com/2011/06/compairing-sourdough-starters/#comment-316 Shelly Thu, 15 Dec 2011 18:10:55 +0000 http://purehomemaking.com/?p=1078#comment-316 Last night I mixed 2/3 cup stone ground whole wheat flour and 2/3 cup of my water kefir (instead of apple juice in the second ferment, I used banana and lemon juice). This morning it was nice and bubbly and smelled like real dough with yeast, plus it had doubled in size. I want to feed it, so now what? Do I discard 1/2 of it? One website says to feed it every 12 hours or so to keep it viable, but how much should I feed it? How much should I maintain, so that I can make things whenever I would like to. I'd like to make bread, waffles, desserts, etc. I have not yet grasped the concept of what to do next. Last night I mixed 2/3 cup stone ground whole wheat flour and 2/3 cup of my water kefir (instead of apple juice in the second ferment, I used banana and lemon juice). This morning it was nice and bubbly and smelled like real dough with yeast, plus it had doubled in size. I want to feed it, so now what? Do I discard 1/2 of it? One website says to feed it every 12 hours or so to keep it viable, but how much should I feed it? How much should I maintain, so that I can make things whenever I would like to. I’d like to make bread, waffles, desserts, etc. I have not yet grasped the concept of what to do next.

]]> Comment on THE Best Granola. EVER. by Audra http://purehomemaking.com/2011/04/the-best-granola-ever/#comment-314 Audra Sat, 19 Nov 2011 18:47:41 +0000 http://purehomemaking.com/?p=393#comment-314 I made this granola after radomly finding this recipe from Google. It was truly the best. Ever. It even made it onto a recipe card and into my recipe box. Love it...thanks! I used salted, soaked almonds instead of walnuts, dried cherries and puffed kamut as well. Very tasty! I made this granola after radomly finding this recipe from Google. It was truly the best. Ever. It even made it onto a recipe card and into my recipe box. Love it…thanks! I used salted, soaked almonds instead of walnuts, dried cherries and puffed kamut as well. Very tasty!

]]> Comment on Hot off the press: Dairy is OUT for soaking grains by Davion http://purehomemaking.com/2011/05/hot-off-the-press-dairy-is-out-for-soaking-grains/#comment-313 Davion Sat, 12 Nov 2011 14:11:19 +0000 http://purehomemaking.com/?p=1031#comment-313 Well I guess I don\'t have to spend the weekend fgirunig this one out! Well I guess I don\’t have to spend the weekend fgirunig this one out!

]]> Comment on Hot off the press: Dairy is OUT for soaking grains by Q & A: July 3rd, 2011 | CHEESESLAVE http://purehomemaking.com/2011/05/hot-off-the-press-dairy-is-out-for-soaking-grains/#comment-311 Q & A: July 3rd, 2011 | CHEESESLAVE Fri, 04 Nov 2011 05:09:20 +0000 http://purehomemaking.com/?p=1031#comment-311 [...] http://purehomemaking.com/2011/05/hot-off-the-press-dairy-is-out-for-soaking-grains/ [...] [...] http://purehomemaking.com/2011/05/hot-off-the-press-dairy-is-out-for-soaking-grains/ [...]

]]> Comment on Kefir Soda by Adventures In Water Kefir! | http://purehomemaking.com/2011/06/kefir-soda/#comment-310 Adventures In Water Kefir! | Mon, 26 Sep 2011 11:39:12 +0000 http://purehomemaking.com/?p=1112#comment-310 [...] I used this awesome bottle……but nothing. Nada. Oh well. I can blow bubbles, does that count? Pure Homemaking has a really good tutorial on how to make kefir soda with different [...] [...] I used this awesome bottle……but nothing. Nada. Oh well. I can blow bubbles, does that count? Pure Homemaking has a really good tutorial on how to make kefir soda with different [...]

]]> Comment on Hot off the press: Dairy is OUT for soaking grains by jenniepaige http://purehomemaking.com/2011/05/hot-off-the-press-dairy-is-out-for-soaking-grains/#comment-308 jenniepaige Thu, 15 Sep 2011 15:26:27 +0000 http://purehomemaking.com/?p=1031#comment-308 Hi Kristen- I am so glad that you are starting your journey into Traditional Foods! One you get into the routine you will feel it very rewarding. To address your question about using whey as a soaking medium, whey is considered a dairy based medium so it would fall under the same category as using yogurt, kefir, etc. Hi Kristen-
I am so glad that you are starting your journey into Traditional Foods! One you get into the routine you will feel it very rewarding.
To address your question about using whey as a soaking medium, whey is considered a dairy based medium so it would fall under the same category as using yogurt, kefir, etc.

]]> Comment on Hot off the press: Dairy is OUT for soaking grains by Kristin http://purehomemaking.com/2011/05/hot-off-the-press-dairy-is-out-for-soaking-grains/#comment-305 Kristin Fri, 09 Sep 2011 21:10:10 +0000 http://purehomemaking.com/?p=1031#comment-305 Jennie, Thank you for all of this. I'm looking forward to trying your BEST granola ever. :-) Just dehydrated my first batch of rolled oats in my new Nesco dehydrator! Hooray! No more resetting my toaster oven timer all day! And no more burnt oats from the oven! Research nerd here, too, but just getting into all of this "traditional" food stuff. Looking forward to reading Amanda's paper. I noticed you didn't mention whey, which is what I have used for soaking oats in the quantities Sally Fallon gives in Nourishing Traditions. So, maybe I'll find whey is not okay either??? It seems like such a good thing. :-( Thanks again! Sincerely, Kristin Jennie,

Thank you for all of this. I’m looking forward to trying your BEST granola ever. :-) Just dehydrated my first batch of rolled oats in my new Nesco dehydrator! Hooray! No more resetting my toaster oven timer all day! And no more burnt oats from the oven!

Research nerd here, too, but just getting into all of this “traditional” food stuff. Looking forward to reading Amanda’s paper. I noticed you didn’t mention whey, which is what I have used for soaking oats in the quantities Sally Fallon gives in Nourishing Traditions. So, maybe I’ll find whey is not okay either??? It seems like such a good thing. :-(

Thanks again!

Sincerely,
Kristin

]]> Comment on A Tale of Two Sourdough Starters by Muriel http://purehomemaking.com/2011/06/compairing-sourdough-starters/#comment-304 Muriel Thu, 08 Sep 2011 03:37:53 +0000 http://purehomemaking.com/?p=1078#comment-304 My husband made a sourdough starter using the wild yeasts in our area about a year ago-- just flour and water. It took a while, but our bread now has a wonderful tang to it. He uses the technique which trades time for kneading (typically, a loaf of bread takes about 18 hours to produce) and the flavor is out of this world. Every once in a while, he will give it extra feedings so we'll have enough starter for pancakes or waffles. My husband made a sourdough starter using the wild yeasts in our area about a year ago– just flour and water. It took a while, but our bread now has a wonderful tang to it. He uses the technique which trades time for kneading (typically, a loaf of bread takes about 18 hours to produce) and the flavor is out of this world. Every once in a while, he will give it extra feedings so we’ll have enough starter for pancakes or waffles.

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