Search found 77 matches

by BernardSmith
Tue May 29, 2018 2:45 pm
Forum: How do I??
Topic: rejuvelac and sour dough starters?
Replies: 5
Views: 811

rejuvelac and sour dough starters?

Has anyone on this forum made a sourdough starter with rejuvelac? Rejuvelac is the name associated with the liquid that comes from the water used to cover sprouting grains (say, wheat berries or quinoa) for two or three days. The water is said to be full of lactic bacteria. Does this in fact work? I...
by BernardSmith
Thu May 17, 2018 12:56 pm
Forum: Home Brew and other Country Skills
Topic: Turnip wine ( and others)
Replies: 37
Views: 7236

Re: Turnip wine ( and others)

It's what I've always wanted too, Bernard. It sounds well worthwhile so, despite my earlier misgivings, I think I may give this one a go. Go for it, MKG. If you select Belle Saison Yeast think about fermenting at a slightly higher temperature than you might usually do. BS is the yeast extracted fro...
by BernardSmith
Wed May 16, 2018 6:06 pm
Forum: Home Brew and other Country Skills
Topic: Turnip wine ( and others)
Replies: 37
Views: 7236

Re: Turnip wine ( and others)

My wife and I cracked open a bottle of the turnip wine on Friday evening and it was quite delicious. Had pleasant peppery notes (perhaps from the yeast - Belle Saison); good mouthfeel (viscosity: it coated the tongue and palate and did not wash down like water); the alcohol was not "hot" but pleasan...
by BernardSmith
Tue May 15, 2018 4:11 pm
Forum: Home Brew and other Country Skills
Topic: Elderflower Champagne!
Replies: 2
Views: 542

Re: Elderflower Champagne!

What is the reason for adding vinegar? I see this in a lot of elderflower wines that are called "elderflower champagne". I make elderflower wine several times a year, it's our favorite wine, but there is never a need to add vinegar to any wine. Is the idea to turn this into vinegar, he said with som...
by BernardSmith
Mon May 14, 2018 6:26 pm
Forum: Home Brew and other Country Skills
Topic: Whey wine (Blaand)
Replies: 9
Views: 934

Re: Whey wine (Blaand)

Interestingly, Maggie, this batch of whey wine was made from the whey leftover from a batch of blue cheese. I had used kefir to culture the milk and blue cheese cultures for the P Roqueforti. I never measured the pH but had allowed the milk to ripen at 90F (about 32 C) for 60 minutes and had allowed...
by BernardSmith
Mon May 14, 2018 1:19 pm
Forum: Home Brew and other Country Skills
Topic: Whey wine (Blaand)
Replies: 9
Views: 934

Whey wine (Blaand)

For those who make their own cheese here's something else you might consider doing with the whey - make a wine. You simply take the leftover whey: what you are looking for is a) the flavor and b) the remaining lactose sugars (which are not fermentable under normal conditions - they are too complex f...
by BernardSmith
Sun Apr 22, 2018 6:07 pm
Forum: The ish Local - (Chat)
Topic: Curiosity/Armageddon
Replies: 11
Views: 1088

Re: Curiosity/Armageddon

I would change channel. In the age of Trump and other neo-fascist and populist disciples of Goebbels and the "big lie" that is an obvious answer, but if we know that the world as we know it is coming to an end that is a very different story. Which story are you asking us to finish? And the truth is ...
by BernardSmith
Thu Apr 19, 2018 4:13 pm
Forum: Reduce, Reuse, Recycle
Topic: Uses for 5 litre plastic water bottles?
Replies: 7
Views: 968

Re: Uses for 5 litre plastic water bottles?

The thing about plastic containers as fermenters (and I make my own wines, meads, ciders, and beers) is that alcohol is not water and the alcohol and acidity of wines (pH can be as low as 2.50 -3.00) and beers can leach chemicals from the plastic and some of those chemicals are known health risks. P...
by BernardSmith
Wed Apr 18, 2018 8:27 pm
Forum: How do I??
Topic: Make my own pasta?
Replies: 6
Views: 857

Re: Make my own pasta?

I am sure capitalism will take care of itself - or not, but I don't know that anyone asked to sign up for that task. Most folk are frogmarched into service and then shackled in ways from which they cannot unbind themselves. Me? I buy "stuff" (from time to time) but I refuse to be a "consumer".
by BernardSmith
Wed Apr 18, 2018 8:21 pm
Forum: Reduce, Reuse, Recycle
Topic: Uses for 5 litre plastic water bottles?
Replies: 7
Views: 968

Re: Uses for 5 litre plastic water bottles?

bird feeders? Works well with smaller sized bottles and the design does not discourage squirrels...

https://inhabitat.com/how-to-make-a-bir ... materials/
by BernardSmith
Sun Mar 25, 2018 5:31 pm
Forum: How do I??
Topic: ... make seitan that is dense and chewy?
Replies: 3
Views: 1028

Re: ... make seitan that is dense and chewy?

Using wheat gluten makes for a great seitan. I generally add some soy sauce and miso to the liquid and perhaps some nutritional yeast to the herbs and spices I use to flavor the seitan.
by BernardSmith
Fri Mar 02, 2018 4:09 pm
Forum: What's in the pot? Recipes and anything about Cooking
Topic: Vegetarian diet
Replies: 19
Views: 2882

Re: Vegetarian diet

Weedo - I think your argument about steak being a vegetable is what philosophers call reductionism - and by your argument that would suggest that cannibalism is really a variation on vegetarianism... :dontknow:
by BernardSmith
Tue Feb 20, 2018 2:58 pm
Forum: What's in the pot? Recipes and anything about Cooking
Topic: Bread flour question
Replies: 20
Views: 2458

Re: Bread flour question

But here in the States - and I presume all over the world - we can buy "bread flour" with 4% protein and general purpose flour with 3% protein and cake flour with presumably less protein... so what is there to prevent a miller from selling flour with more or less protein and labeling it "bread flour...
by BernardSmith
Sun Feb 18, 2018 8:00 pm
Forum: What's in the pot? Recipes and anything about Cooking
Topic: Bread flour question
Replies: 20
Views: 2458

Re: Bread flour question

The CO2 is probably lost in much the same way that the alcohol is lost. Half the sugar that is converted to ethanol is converted to CO2 and no one I know has ever got even a buzz from eating bread*** but that's because the alcohol is blown off in the oven by baking. You don't see those holes in the ...
by BernardSmith
Fri Feb 16, 2018 3:28 am
Forum: What's in the pot? Recipes and anything about Cooking
Topic: Bread flour question
Replies: 20
Views: 2458

Re: Bread flour question

But gluten is like an elastic band. Like an elastic band you can overstretch it, and like an elastic band it can suffer from fatigue. So the yeast can still be pumping out CO2 but that CO2 fails to be trapped by the gluten. And if the gas is not trapped then the bread simply does not rise. Try makin...