|the rather pretty little kefir starter|
A couple of years ago we visited our son who when he was living in the Eastern Townships of Quebec. He and his roommates were joyously creating everything you can imagine from experimental sourdough: bread, pizza crust, even pie crust I think. One level of their fridge was full of mason jars with various levels and colors of sourdough starter. The counter always had a skiff of flour on it. Wheat flour, of course. Organic, but wheat flour nonetheless. And this was ironic since the family he lived with had a history of celiac disease, at least one member with a full-blown example of it. So my son began to take what he knew of sourdough and what he knew of the 'flours' available to persons trying to deal creatively with celiac disease and he experimented with gluten-free sourdough recipes, but without much success.
Besides, he moved and the urgency was no longer there. He just continued to eat wheat sourdough, even though he was becoming convinced that wheat flour left him feeling less than well. That must have been around the time we (someone) ordered Sharon's ebook.
So, long-long story a little shorter: I hopefully begin reading through this ebook with a great deal of admiration for Sharon's diligence (making the same recipe over and over and over before she is satisfied that is ready to be shared) and her generosity (updating the purchasers of the ebook with her more recent improved recipes and additional recipes to what is in the original ebook). I get together what I think I need for a 'kefir starter'. We have no 'water kefir' in our local stores. I settle for regular dairy kefir from Superstore's "health food" aisle cooler. She states that if one doesn't have a problem with dairy products, it's okay to use dairy kefir for the 'boosted brown rice starter' that she mostly uses. I am probably going to look on the Internet for the dairy-free kefir to order because, in fact, my husband and I both have a few issues with dairy (that we occasionally deny).
So, I follow the directions and add the raisins and lemon slice to the full jar of kefir mix. I stir the kefir with a metal fork and feel that I have done something wrong, not sure where I read that you don't mix kefir with metal (my son later assures me that that is okay-- probably you don't stir with metal because the kefir itself is quite acidic and maybe damages the metal utensils?) Then I set it over on the kitchen counter near the stove, fussing a little each time I check because it is quite cool in the kitchen, and because I am almost sure that the kefir is not working (my past bread-baking experiences have been variable-- mostly poor or non-descript-- I lack confidence).
A beautiful pillow of white foam-- like yogurt-- forms suspended between the top clear fluid and the bottom where the fruit lays lodged. I watch every day (1 - 4 days) hoping that the fruit makes its way to the top of the jar, apparently the perfect thing to happen with the starter. Day 4 (I'm thinking of it as Day 3 1/2) and the fruit is still somewhat stuck a the bottom, but there are signs that it is moving upward. You can see where it looks like a sort of yummy confection in the picture.
|I order this from Amazon. You can too.|
Sharon now has her book "The Art of Gluten-Free Sourdough Baking" available in hardcopy and you can get it from her site at http://glutenfreesourdough.blogspot.com
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