Guest guest Posted August 5, 2002 Report Share Posted August 5, 2002 Ok, I have more questions! 1. While trying to use the baking recipes, I am struck by the low liquid to flour ratio for the soaking of the freshly ground wheat. I have something in the oven right now, very curious to see if I have ruined it by adding extra buttermilk. What have other people done in order to blend 3 cups of flour into 2 cups of buttermilk (or yogurt)? I couldn't get it all mixed up. 2. Three days ago I started the pickled gingered carrots. At that time we hadn't made whey yet, so I used the extra salt called for in the recipe. Today was the 3rd day of countertop fermentation, and before putting it into the fridge I tasted it. Not at all pickly, just very salty. What have others experiences been, or is this just how it is? I have a life-long hatred of pickled things, and was looking forward to trying something home pickled to see if I like it better. This week I will also try a batch with whey. 3. Aside from the handful of organ meat recipes listed in the cookbook, where else might I find some good organ meat recipes? Thanks again! Leann PS I am in Oregon, any good sources for raw cows' milk around? Quote Link to comment Share on other sites More sharing options...
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