Re: lacto-fermentation questions

[Guest guest]

RE: #2.

I was a little confused as to whether the beverages are supposed to

be alcoholic or not. I made the orangina and it had a strong taste,

although I guess that doesn't mean it was alcoholic...?

> Hi all,

>

> Thank you to all of you who've answered my chicken broth question

> (and others). I'll have to leave it on longer next time.

>

> A couple more questions:

>

> 1. The recipe for sourdough starter in NT calls for transfering the

> starter to a clean bowl every day. Why? (Admittedly, I'm trying to

> figure out whether I can dispense with it or not, because I'm lazy

> and hate doing dishes. :-D) Also, I notice that the recipe makes a

> lot of starter and bread. Has anyone found out how well sourdough

> bread freezes?

>

> 2. p. 549: " Although most of these traditional beverages were

mildly

> alcoholic, we have found that alcoholic fermentation can be

> completely avoided by the addition of whey and a little sea salt to

> our beverage preparations. " So, if I'm not concerned about avoiding

> a little alcohol, can I just leave out the whey and/or salt? And if

> anyone has tried this, how alcoholic did your final product turn

> out?

>

> Thanks,

>

[Guest guest]

> rter in NT calls for transfering the

>starter to a clean bowl every day. Why? (Admittedly, I'm trying to

>figure out whether I can dispense with it or not, because I'm lazy

>and hate doing dishes. :-D) Also, I notice that the recipe makes a

>lot of starter and bread. Has anyone found out how well sourdough

>bread freezes?

Probably to avoid mold. Some doughs mold easily.

>2. p. 549: " Although most of these traditional beverages were mildly

>alcoholic, we have found that alcoholic fermentation can be

>completely avoided by the addition of whey and a little sea salt to

>our beverage preparations. " So, if I'm not concerned about avoiding

>a little alcohol, can I just leave out the whey and/or salt? And if

>anyone has tried this, how alcoholic did your final product turn

>out?

I make kefir beer, usually, and I don't add whey or sea salt. It has some

alcohol ..

I never tested how much, but it is less than most beers, based on my reactions.

I like kefir beer because it always turns out the same, so it is predictable,

and it

has nice effects on my gut (about the same as the expensive probiotics) and it

tastes good.

-- Heidi Jean

[Guest guest]

i make a lot of " kefir beer " and i've never really noticed it being

alcoholic. i don't know if there's recipes for it in NT - i've been using

heidi's general description: i get some juice or some berries or something,

add water if appropriate, and toss in some kefir grains or a whole bunch of

kefir whey, if i'm short on grains. i never add any salt. it might be

minimally alcoholic, but we've given it even to the baby without any issues...

-katja

At 09:51 AM 6/27/2004, you wrote:

>RE: #2.

>I was a little confused as to whether the beverages are supposed to

>be alcoholic or not. I made the orangina and it had a strong taste,

>although I guess that doesn't mean it was alcoholic...?

[Guest guest]

> i make a lot of " kefir beer " and i've never really noticed it being

> alcoholic. i don't know if there's recipes for it in NT - i've been

> using

> heidi's general description: i get some juice or some berries or

> something,

> add water if appropriate, and toss in some kefir grains or a whole

> bunch of

> kefir whey, if i'm short on grains. i never add any salt. it might be

> minimally alcoholic, but we've given it even to the baby without any

> issues...

Being alcoholic, I am sensitive to alcohol. Our hooch is mildly

alcoholic; some batches can make me a little dopey, even. So I tend to

drink it just before bed. Unlike " real " alcohol I haven't noticed a

craving for it or a need for it, so it's all good. Our kids love it and

it's a treat for them.

Lynn S.

------

Lynn Siprelle * web developer, writer, mama, fiber junky

http://www.siprelle.com/

http://www.thenewhomemaker.com/

http://www.democracyfororegon.com/