I have two fermented foods going at this time (in addition, of course, to the wine and beer fermenting downstairs). One is a sourdough bread I call “Poop Bread” – it’s very high in fiber due to addition of 200 grams of bran and cooked cereal and the whole-wheat flour that makes up 75% of the flour. Well, I cheated on the grandkids a bit this time and added some soy flour to punch up the protein in the bread. I ferment about half of the flour overnight using a starter I caught in Palisade, Colorado. Maybe it’s my imagination but I detect fruity ester flavors in the sourdough that carry into the bread. The loaves are currently rising in their bannetons.
I’ll bake them in Dutch ovens. That keeps the humidity very high for the first 20 minutes, developing a very artisan-like, chewy crust. The loaves smell of vinegar during baking, a tribute to the fermentation process. Done, the bread is moist, completely hiding the huge amount of fiber in it behind a creamy crumb and chewy crust. The family loves it and they don’t even have to know the bread is extremely good for them.
The other fermentation is a lactic cheese I started last night. It’s very simple: A gallon of milk and a cup of heavy cream warmed to room temperature, calcium chloride, culture and a very small amount of rennet added, left to ripen overnight. When the curd is ready, that is, it’s firm and covered with about a quarter inch of whey, I cut it into 1 inch columns and let it stand for a few minutes, then ladle it into a cheesecloth-lined colander over a bucket.
Tomorrow I’ll add truffle oil to half, dill tea to the other half, then mold it for a while. It’ll “age” for about five days to let the flavors blend, then I’ll serve it. Yum!