Sweet Potato Tofu and Kale Frittata
Head of Shredded Cabbage
Fill jars with shredded cabbage
Add to each jar
1 teaspoon vinegar
1 teaspoon sugar
1 teaspoon salt
Fill jar to 1" of top with water. Cover with loose lid, set for 8 days in a cool dark place.
On day 8, wash jars off & crank down lid tightly & store for keeping in a cool dark place.
If the jars are still bubbly on day 8, wait a day or two more before cranking down the lid, or the jars could explode.
Sourdough Breads by Christian Gregory
2c bread flour
1/2 c sugar
1/4 c dry potato flakes
1 pkg dry yeast (or 1 cake moist yeast), dissolved in 2 c warm water
Comgine flour, sugar, and potato flakes until mixed thoroughly. Add water/yeast misture and stir until smooth.
Do not use metal utensils. Plastic or wooden are best. Pour the stirred mixture into a container with lid in which you have punched holes. Leave container with starter at room temperature for two to three days. Stir several times a day. Once starter has fermented, it is ready to use. Follow reicpe for making bread and then "feed" starter (every time it is used) with:
1 c bread flour
3 rounded Tablespoons dry potato flakes
1/4 c sugar
Comgine these three ingredients and stir in 1 c warm water.
Add this to the original starter and leave at room temperature overnight or 8-10 hours.
Starter will begin to bubble. Always keep starter in the refrigerator when not using or "feeding."
The older your starter becomes the better your sourdough bread will be.
Some have passed part of their starter along to family and friends for years and years. It must be used and "fed" or it will die.
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