Re: January 2008 New Year Check in/New member intro

[Guest guest]

I am also a new Minnesotan. My husband, toddler daughter, and I just

moved here about 2 weeks ago from Michigan. I love Michigan and we

had to leave behind a beautiful home with mature grape arbors,

several apple trees, and my big garden (and a massive canning

closet). The economy was just getting too bad and we had to move

along. We chose to move here in part because of the great local food

movement. The greater availability of real food is so exciting.

I began my TF journey when I learned I was pregnant in 2005. I grew

up eating whole foods, mostly raised on food

hunted/gathered/caught/raised by my parents, so it wasn't too far of

a stretch for me. In pregnancy and now while nursing, I have really

had to concentrate on getting enough fat and protein to feel good. I

got the gist of TF from the WAPF website and the TF forum on MDC, as

well as a friend from my local mothering group, and I started making

small changes. Last year I was able to make a few more.

In 2007:

I read Eat Fat, Lose Fat, Nourishing Traditions, Wild Fermentation,

Garden of Eating

I made dairy kefir and yogurt, I prefer yogurt so that's what I make

on a regular basis

Switched to only butter, olive oil, and coconut oil for baking and

cooking

Refined grain intake to what makes me feel good: quinoa, brown rice,

and millet; 1-2 loafs of purchased sprouted grain bread a week

Started CLO on regular basis

Plans for 2008:

Fermenting, starting yesterday with 2 quarts, 1 pint of apricot

butter from NT recipe

Baking bread, I think sourdough because I don't particularly like

sprouted grain bread and it's too expensive (trying to catch some

wild yeast right now) - need to search archives for help with this one

Sourcing local as much as possible

Raw milk

Try to find some water kefir grains

More foraging (any mushroom hunters out there? - that's my fav

tramping in the woods activity)

[Guest guest]

FYI, I got my sourdough starter going last fall by following the recipe below.

I used

biodynamic grapes from Mississippi Market -- I'm not sure whether organic grapes

are

available right now. It worked great, and has mellowed out to be a

great-tasting starter

that I use for whole wheat bread and yeast-raised pancakes. I feed the starter

about once

a week and keep it in the fridge.

If organic grapes are not available, I would think that any organic or

biodynamic fruit or

veg that is exposed to air would carry wild yeast. Smaller the better, as

surface are is what

counts. The crushed grapes also provide a sugar source for the wild yeast to

get started

on.

Good luck, TH

Wild Grape Starter

Submitted by: Sharon

Rated: 4 out of 5 by 13 members Yields:

1 servings

" Simply ferment organically grown grapes by leaving them crushed at

room temperature for a few days. Adding flour begins the starter process,

which leads to a delicately fruity sour mash. "

INGREDIENTS:

1 pound grapes 1 cup whole wheat flour

DIRECTIONS:

1. Stem grapes into a medium mixing bowl. Crush with hands. Cover with

cheesecloth, and set aside for three days at room temperature.

2. After three days there should be bubbles in the grape juice, indicating

fermentation has begun. Strain liquid, and discard skins. Return to

bowl, and stir in 1 cup whole wheat flour. Set aside for 24 hours at

room temperature.

3. Measure 1 cup starter, discard any extra, and transfer to a 1 quart

glass or ceramic container with a lid. Stir in 1 scant cup bread flour and

1 cup water. The mixture should resemble a thick batter; add more

water or flour if necessary to achieve this consistency. Cover loosely

with lid. Let stand at room temperature for 24 hours. Repeat the

following day. Some activity should be noticeable: the mixture should

be starting to bubble. Repeat twice more. You will need to discard

some of the mixture each day.

4. Starter should be quite active. Begin feeding regularly, every 4 to 6

hours, doubling the starter each time. For instance, if you have 1 cup

starter, add 1 cup bread flour and 1 cup water. Alternatively, store in

the refrigerator, and feed weekly.

> Baking bread, I think sourdough because I don't particularly like

> sprouted grain bread and it's too expensive (trying to catch some

> wild yeast right now) - need to search archives for help with this one