Hi Richard,

Yoghurt bread sounds great. My philosophy on diet is that you do the best you can, and don't worry about what you can't. Bought my kids some Jack-in-the-Box chicken strips on the way home from grocery shopping today:) Had to put lunch on the table quick as soon as we got in the door. But I try to make the majority of our meals healthy.

I was a little distraught over not having any raw milk available in my area. The NT book says if you can't get the raw milk to stick to cultured dairy products. Then I saw she has a recipe for Piima milk. I thought "why not just use cultured sour cream for the culture?" So I cultured some organic whole milk with sour cream. It's delicious! Hope it works as well as Piima culture for restoring the good stuff.

Momof2
(I really should change that username to Momof3 now.)

I had pretty good results with a kefir bread. I made a sponge the night before with a cup of whole wheat flour and kefir. I made the dough 7 in the morning and let rise until 10am, punched down, and then let rise until 1:30. I was worried about the result until I pulled it out of the oven.

It was delicous!

Lora

Hi judy g,

Yes, I have been to the Weston A. Price site. Great information.

I want to try the fermented pickles as soon as I use up the regular pickles in the pantry. Glad to know they will be worth it! I made some of the sauerkraut, and although I have never been very fond of the stuff, this fermented kind is GOOD. I left out the caraway seeds since I don't care for them.

I'm so excited about eating this way that I want to try everything. (Okay, except for the raw meats, maybe. Don't think those will fly at my dinner table.) My husband has been very encouraging. Says he feels better eating like this.


Momof2

Absolutely.

For 1 loaf of bread, you will need:
1 cup active sourdough starter
3/4 cups of water
2 1/4 cups finely ground whole-wheat flour
1 tsp salt
1 1/2 Tbsps honey
2 Tbsps olive oil

Pour starter into a mixing bowl and stir in water, salt, honey, and oil. Add the flour a cup at a time and stir. Knead in whatever remaining flour will not stir in. (Sometimes I add maybe an extra 1/2 cup of flour, if needed, if the dough is too wet.) Knead for 10 to 15 minutes. Form the dough into a ball and place in an oiled bowl. Turn the dough so that it is lightly coated with oil. Cover the bowl (I use plastic wrap) and let the dough rise until double. (This takes 3 hours for my starter). Press your fist into the dough to deflate it; knead it for a few minutes; shape it into a loaf and place it in an oiled bread pan.(At this point I brush it with a mixture of egg scrambled with a tablespoon of milk to keep the dough from drying out). Cover LOOSELY with plastic wrap and leave it to rise until doubled. (This takes 2 to 2 1/2 hours for my starter). Preheat oven to 325*F; slash the dough about 1/4 inch lengthwise, and bake for 45 minutes. Remove from the pan immediately and cool on a wire rack.

You can check out www.sourdoughhome.com for information on caring for a starter. He really has a lot of good info. I take my starter out and feed it 2 cups water and 3 cups flour. Let this sit for 12 hours until active. Then feed it another 1 cup water and 1 1/2 cups flour, stirring well. At this point, place 2 cups of the starter into a jar and place in the fridge. Cover the remaining starter and let it sit for another 3 hours. Then it is ready to use for baking. It should be very active at this point.

Hope this helps.

Actually, I was fortunate to find a good brand of fish sauce at a small, local grocery store. Next time, though, I will leave out the cayenne pepper altogether. It got spicier the longer it sat, and then my kids wouldn't eat it. But it is delicious. We've also enjoyed the meat loaf and the basic baked chicken. My husband is having no trouble keeping his weight down since I started cooking this way. Even weathered the holiday treats pretty well.