Grainlady
9 years ago
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- 9 years ago
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I Thought about Grainlady and others today....
Comments (3)Congrats, Carol, on the great results. Have you cut into it? How are the crumb and crust? How does it taste? I too benefit greatly from Grainlady's posts. Lots and lots of whys to go with my hows. :)...See Moregrainlady...please help!
Comments (17)Susan- Nope. You can make it as often as needed, but it helps to use the grains once every 7-10 days - maybe as long as 2-weeks, but they will be pretty sluggish after a 2-week rest. You "rest" them in milk in the refrigerator when not in use. I make a cup of milk and rest the grains in a pint jar with a tight-fitting plastic lid on it. Be sure to label it so your family knows it's not something that has spoiled and toss it out. That happened to my sister (LOL). FYI: When you take the grains out of the milk they have been resting in, just seal the lid back on the jar and leave it on the counter along with the new batch. The remaining resting milk will develop a curd because there is enough good bacteria remaining in the milk to ferment it. If they have been resting very long, it may have already developed a curd. It doesn't take long to ferment if the grains have been in there for 5-7 days (maybe just a few hours). If the grains haven't been resting in the milk very long, it might not thicken. In that case, just use the milk in a smoothie or cooking. At the price you're paying for milk, you wouldn't want to waste the resting milk. The more frequently you make kefir, the faster the grains will grow. I pull them apart with my fingers (thoroughly wash and well rinsed hands if handling the grains) when they get about as big around as a quarter. I also never rinse the grains. I make sure my jars are hand-washed and well rinsed. I've read where rinse-aids in dishwashers coat the jars and cause problems with ferments - even with things like a sourdough starter. I also scald the jar with boiling water to be on the safe side, before beginning a batch of kefir or adding them to the resting jar. Be sure to leave plenty of room in the jar you are making kefir in - don't fill it to the top with milk. I usually use 2 to 2-1/2 c. of milk in a quart jar plus about 1/4-1/3 cup of kefir grains. You need plenty of headspace for the fermentation gasses. I also tighten the lid because I like the fizziness of the finished kefir. If you don't want the effervescent effect, just leave the lid only lightly screwed on, and the gases will escape. The grains will float to the top of the milk when fermentation starts, and that's where they can be located for removal. I use a plastic slotted spoon (used only for my kefir grains) to lift the milk kefir grains out of the top of the curd. If you mix or shake the finished kefir, you will destroy the curd and it will liquefy, and remain so. If you want liquid kefir once it's thickened (and it can also separate a curd from the whey), just shake the kefir. If you haven't yet read everything about kefir at Dom's Kefir In-Site, that's one of the best places for information. http://users.chariot.net.au/~dna/kefirpage.html Good luck! ;-) -Grainlady...See MoreGrainlady can you share your simple dinner roll recipe with me please?
Comments (4)Merry Christmas Ginny- Not much time this busy morning for posting, and this is probably too late to be helpful. Recipes for soft dinner rolls are as common as flip-flops in the summer, every common post-WWII cookbook like Betty Crocker, Good Housekeeping, Pillsbury, and the web sites for the yeast companies, will all have recipes for white dinner rolls made with active dry yeast. Prior to that, the homemaker used fresh yeast, and those are the soft white dinner rolls I remember my mother making. If I close my eyes I can still recall the wonderful smell you can only get by using fresh yeast, which is all but unavailable these days. Wal-Mart carried fresh yeast during November and December, and that was the last time I could find it in local stores. It's been at least 15-years since I last bought fresh yeast. The one thing those recipes have in common, and the one tip I can give when making them, is to use all-purpose flour like Gold Medal or Pillsbury, which are National Brands. That was the type of flour used. It wasn't until the advent of the automatic bread machine in the late 1980's that "bread flour" was available for household use. Nearly any recipe that has butter and milk in it will be the one to pick. Avoid using King Arthur All-Purpose or Robin Hood All-Purpose flour because they are higher in protein. If that is the type of flour you have to use, add a little more butter to the recipe (1/2 to 1 T.) to help cut the gluten-development. Hard rolls require flour milled from high-protein hard wheat flour (like bread flour), while soft rolls are best made with flour that is a mix of soft wheat and hard wheat - like National Brands of all-purpose flour. I have a rather interesting bread machine recipe for Soft White Bread that uses 1 cup of white cake mix, which is milled from low-gluten soft wheat, and that is the "secret" ingredient for soft bread. Before going gluten-free, when I wanted to make soft dinner rolls using whole wheat flour (I mill my own flour), I used a 3:2 mix of hard white wheat and soft white wheat (or used a low-gluten flour for the soft wheat like spelt or einkorn). I've been gluten-free for 4-years as of Jan. 1. I now find the smell of bread repulsive. For me, flour was a poison to my body, and for many people it's an addiction. The two isles of the store I try to avoid are the detergent isle due to the onslaught of all the toxic fragrances, and the bread isle. Best of luck on your gluten-free journey. My best advise is to stay clear of processed gluten-free foods due to the high-glycemic flours and starches they are made from. I use coconut flour and nut flour for baking, and have recently added banana flour to the mix, along with milling my own gluten-free flours from a variety of grains/seeds/beans, and I keep rice flour and starches, which are common to all-purpose g-f mixes, to a minimum. When I use rice flour, I soak, sprout, and dry brown rice myself, and mill it into flour to reduce the arsenic found in rice. Nearly all commercial g-f mixes and foods contain cheap, high-glycemic, rice flour. So you are trading one issue - gluten - for another potential issue - blood glucose (and diabetes). I've even been considering a 10-day grain detox to see if I should also eliminate corn from my diet. But I need to get through today, and get the visiting family on their way back to their homes (12-hours away) before the snow storm hits Saturday, before I can even contemplate a detox plan (lol)! -Grainlady...See MoreGrainlady & others--
Comments (21)I know it's late but fyi, a vacuum sealer CAN be used successfully for soft items, like soft breads and such, even liquids. The trick for soft things is to take a fairly strong plastic container (Tupperware, Rubbermaid, Sterlite or what have you) and poke holes in the top of it so the air can get sucked out by the vacuum sealer. I'd guess the cheap "Ziploc" type containers would crush so be sure you use a heavier type. The intention is good but a friend tried to give me a treat by sending some of her cinnamon rolls and, well, stale rolls just are not a treat IMO. Especially considering the cost of FedEx, UPS, packaging, etc... well, I'd rather have the cash to buy something at a bakery! OTOH, I've had good luck with frozen items and can freeze them a week or two and they're very palatable. But that would require some dry ice to ship it. There again, there's a cost issue. But admittedly, I'm cheap. The other possibility is freeze the unbaked rolls then bake them up fresh. I'm sure there would be some loss in the process but as the old commercial went, hot from the oven beats cold from the box any day. Hope things worked out well and hope they enjoyed the treats....See More- 9 years ago
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fawnridge (Ricky)