#I’ve been backing a lot and savory every step and ignoring certain loud keto opinions while doing so
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I cultured some yogurt from a tablespoon of mediocre grainy store bought stuff with some leftover milk and a splash of cream, and taking a quick bite of the warm creamy yogurt felt unexpectedly special.
#not to sound too much like a 30 year old but man I’ve just been really appreciating my food lately#I’ve been backing a lot and savory every step and ignoring certain loud keto opinions while doing so#I’m five days into a new sourdough starter and I’m looking forward to make my first loaf and using the starter for crackers and waffles#started up a new ginger bug as well. I had so much fun carbonating that last year. it’s already bubbly.#I want to experiment more with vegetables and herbs and florals.#too bad lilacs are out of season. but I have roses. I have thyme. rosemary. strawberries are in season here.#I would like to try pine soda too. I love pine tar flavors so I think the soda could be a hit for me. not sure where I can get the needles#which is silly since I’m in the pnw#I’m going to get my sibling to bring me raw milk for cultured butter#I ate sardines today and saved the oil for another loaf of focaccia which I’ve been making weekly lately#o want to get more kimchi going to. my sibling loved what I brought to them but then we ate and cooked it all before I even left.#any fermentation recommendations recipes books sites let me know!#food
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