{"id":1525,"date":"2015-03-02T14:06:59","date_gmt":"2015-03-02T22:06:59","guid":{"rendered":"http:\/\/cindawebb.com\/?p=1525"},"modified":"2015-03-02T14:06:59","modified_gmt":"2015-03-02T22:06:59","slug":"forms-of-fermentation","status":"publish","type":"post","link":"https:\/\/cindawebb.com\/?p=1525","title":{"rendered":"Forms of Fermentation"},"content":{"rendered":"<p><a href=\"http:\/\/cindawebb.com\/wp-content\/uploads\/2015\/03\/IMG_3196.jpg\" data-rel=\"lightbox-gallery-8NfkNXZA\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-1526\" src=\"http:\/\/cindawebb.com\/wp-content\/uploads\/2015\/03\/IMG_3196-300x225.jpg\" alt=\"IMG_3196\" width=\"300\" height=\"225\" srcset=\"https:\/\/cindawebb.com\/wp-content\/uploads\/2015\/03\/IMG_3196-300x225.jpg 300w, https:\/\/cindawebb.com\/wp-content\/uploads\/2015\/03\/IMG_3196-1024x768.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><br \/>\nI mixed up a batch of bread using my sourdough starter that demands daily feeding. I measured out 500 grams of grains from their bins and milled them using my new KoMo mill. I added 100 grams of the starter, 10 grams of salt, and 400 grams of water. After I made sure they were all combined, I left them to rest in a Cambro bin.<br \/>\nThen, I realized I should start a batch of yogurt for breakfast tomorrow. So out came the container with the little bit of yogurt from the last batch to be combined with milk in a quart jar. This is then added to the stockpot with the sous vide circulating heater set to 110\u00b0. I have found this to be a really great way to maintain the constant temperature for culturing dairy (thanks to Ernest Miller for the idea).<br \/>\nWhen I finished the set up I realized it might be time for a family photo of various fermentations that are now underway on my kitchen counter. On the left are the little cucumbers I started a little over a week ago, then the yogurt, and on the right the dough beginning its fermentation.<br \/>\nAll of these transformations make such good and healthy food &#8211; thanks microbes!<\/p>\n","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/cindawebb.com\/?p=1525\"><img decoding=\"async\" width=\"150\" src=\"\" class=\"alignleft wp-post-image tfe\" alt=\"\" title=\"\" \/><\/a><p>I mixed up a batch of bread using my sourdough starter that demands daily feeding. I measured out 500 grams of grains from their bins and milled them using my new KoMo mill. I added 100 grams of the starter, &hellip; <a href=\"https:\/\/cindawebb.com\/?p=1525\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"_links":{"self":[{"href":"https:\/\/cindawebb.com\/index.php?rest_route=\/wp\/v2\/posts\/1525"}],"collection":[{"href":"https:\/\/cindawebb.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cindawebb.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cindawebb.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/cindawebb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1525"}],"version-history":[{"count":1,"href":"https:\/\/cindawebb.com\/index.php?rest_route=\/wp\/v2\/posts\/1525\/revisions"}],"predecessor-version":[{"id":1527,"href":"https:\/\/cindawebb.com\/index.php?rest_route=\/wp\/v2\/posts\/1525\/revisions\/1527"}],"wp:attachment":[{"href":"https:\/\/cindawebb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1525"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cindawebb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1525"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cindawebb.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1525"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}