Last weekend was the third annual AustinFermentation Festival. I was lucky enough to win a pair of tickets (thanks, Field and Feast!!), I’ve never seen so many delicious things dripping, bubbling, oozing, churning, breathing, growing, and, well, fermenting!
There were lots of interesting vendors, local breweries and bakers, all the kombucha and kimchi you could drink and eat, sauerkraut (both things in which to ferment it and the kraut itself), cheesemakers, yogurt and kefir and lhassi, oh my! Lots of interesting samples, mmmmmm!
I had a great time. The weather was nearly perfect, and it was inspiring as well as yummy. Then, a day or so later, I was watching New Scandinavian Cooking. The host was making a sourdough starter using apple peels. I guess you can tell where this is going, right?
I haven’t actually started it yet. I got the apples, though, and I’m ready. You know I’ll let you know how it works out. I’m sure there’s some wild yeast hanging about in my kitchen from baking of years past and the theory is pretty simple, it just takes time.
Basically, you peel the apples and mix the peel with flour, water, and a little sugar. You cover loosely and let it “cook” for a week. If all goes well you then have a sourdough starter. If it fails, you at least have enjoyed a few lovely organic (if not local) apples. I think I’ve figured out what to put it in to try to get it started. You want (I think) glass or enamel, not metal or plastic, with room for the starter to expand, and I’ve just the thing. I’ll take pictures and let you know how it works.
Meantime, let us know if you’re fermenting anything (intentionally, I mean) at your place, OK? Ever curious…