Javamama
Almost Self-Reliant
Your inbox is full, so I'll give you a cayenne link I found here instead. It a rather short discussion, but I found it interesting http://www.dairygoatsplus.com/forum/viewtopic.php?t=6951
Freemotion's food journal: Expanding the gardens, pics p 53
- Thread starter freemotion
- Start date
Your inbox is full, so I'll give you a cayenne link I found here instead. It a rather short discussion, but I found it interesting http://www.dairygoatsplus.com/forum/viewtopic.php?t=6951- Thread starter
- #322
freemotion
Food Guru
My inbox is full??? How is that possible? We just got more space! Can anyone tell me how to use that "delete multiple messages" feature, 'cause I can't figure it out! 
Dace, here is an article http://www.westonaprice.org/modern-diseases/digestive-disorders/620-going-with-the-grain.html that explains the sourdough/gluten thing pretty well. The lactobacilli apparently "digest" the gluten. Healing the digestive tract needs to come first, though, probably a year or two of hard work with bone broths and fermented foods and such before trying the traditional sourdough. The emphasis is on traditional, too. According to the small but intriguing study mentioned in the article, it takes 24 hours at room temp for this process to happen.
If you go to www.westonaprice.org and put "sourdough celiac" in the search, you will get a bunch of articles on the subject. The above link is to the first article that came up when I did this search....I remembered reading it on this site after hearing Sally Fallon mention it in a lecture.
Dace, here is an article http://www.westonaprice.org/modern-diseases/digestive-disorders/620-going-with-the-grain.html that explains the sourdough/gluten thing pretty well. The lactobacilli apparently "digest" the gluten. Healing the digestive tract needs to come first, though, probably a year or two of hard work with bone broths and fermented foods and such before trying the traditional sourdough. The emphasis is on traditional, too. According to the small but intriguing study mentioned in the article, it takes 24 hours at room temp for this process to happen.
If you go to www.westonaprice.org and put "sourdough celiac" in the search, you will get a bunch of articles on the subject. The above link is to the first article that came up when I did this search....I remembered reading it on this site after hearing Sally Fallon mention it in a lecture.
AL
Almost Self-Reliant
Our county has tons of peanut farmers! We boil them and freeze them, never thought about canning them?freemotion said:
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- #324
freemotion
Food Guru
AL, canning them gets them into single-serving sizes that are easy to grab for a quick lunch or snack. I took a quart with me to the office today, along with a napkin and a bowl and enjoyed them between clients. No need to thaw or boil, as the pressure canning process cooks them perfectly. I'll can up this sack and then order another box later for canning this winter when I have more time....after the gardens, next year's catfood, and the pigs are process. Like, um, January! 
ohiofarmgirl
Sipping Bacon Martinis
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hey baby!
yep - i think i finished mid-jan last year.. sheesh!
yep - i think i finished mid-jan last year.. sheesh!
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- #326
freemotion
Food Guru
Yeah....when will I deal with those fleeces that are mocking me? I have to finish canning in a reasonable amount of time so I can sit on my duff in front of the tv and card wool, spin, and knit....or make a duvet or pillows....or....something....
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- #327
freemotion
Food Guru
DUH, DUH, DUH!!!freemotion said:My inbox is full??? How is that possible? We just got more space! Can anyone tell me how to use that "delete multiple messages" feature, 'cause I can't figure it out!
I can be so dumb sometimes, it just makes me laugh out loud! It is so stinkin' simple!Hey, it looks like our good computer is working!!! Now DH is trying to find all the cds to load all the programs we use a lot. As soon as he gets the photo program going again, I should be able to post pictures. I have some catching up to do!
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- #328
freemotion
Food Guru
Ooops, this is my food journal. I suppose I should write something about food...
Peaches are showing up at the farm stands, and I should (hopefully) have tomatoes soon...so I want to be ready to whip out a peach pie, a tomato basil pie, and, oh, yeah, a swiss chard quiche! Maybe all on the same day! Is there such a thing as pie overload? I think not!
So yesterday I took my 100 lbs of wheat berries out of their two paper sacks and jarred them up. I have 50 lbs of soft white wheat for pastry, and 50 lbs of hard white wheat for bread. I filled my gallon jars that I keep on a handy shelf for grinding, and put the rest into quart canning jars and put them into two long wine boxes....actually, it says champagne on each box....and will store them in the garage. I enclosed each box of jars in a clear trash bag to protect them from dust, dirt, and dying bugs that will be just gross to deal with later. I put easy-to-read white labels on the outside to remind me as to which type of wheat is in which box. I also slipped a small card into each jar with the type of wheat and date on each one.
Between filling and labelling jars, I ground some flour and stuck it in the freezer. I made a gallon ziploc each of hard red, kamut, hard white, and soft white. I really *should* use up the oldest wheat first, but I really wanted to try the new stuff soon, so I will mix it up a bit.
Tonight, after work and chores, I mixed up four batches of pie dough to ferment until I can roll it all out and freeze it tomorrow night. Each batch contains 2.5 cups soft white wheat flour, 1 tsp sea salt, 1 cup lard (my recipe calls for 2 c flour and 2/3 c lard, but my jars of lard are 1 c each so I adjusted to make it simple. Whole wheat crust is a bit more challenging to roll out, so a slightly bigger batch is helpful, too) and I moistened it with about a half cup cold filtered water (no chlorine allowed to kill the lactobacilli) and a tablespoon of whey saved from cheesemaking. I've also used kefir whey in the past.
I put each batch in a Corningware bowl, covered tightly with plastic wrap (don't tell BBH!) and set them on the counter to ferment for about 24 hours. Since my lard was not ice cold, I mixed it for only a few seconds, then added the water and mixed for a few more seconds. Since the flour came out of the freezer, it should be fine. This method does not produce the flakiest product, but it is super-digestible and hey, it is PIE!
Peaches are showing up at the farm stands, and I should (hopefully) have tomatoes soon...so I want to be ready to whip out a peach pie, a tomato basil pie, and, oh, yeah, a swiss chard quiche! Maybe all on the same day! Is there such a thing as pie overload? I think not!
So yesterday I took my 100 lbs of wheat berries out of their two paper sacks and jarred them up. I have 50 lbs of soft white wheat for pastry, and 50 lbs of hard white wheat for bread. I filled my gallon jars that I keep on a handy shelf for grinding, and put the rest into quart canning jars and put them into two long wine boxes....actually, it says champagne on each box....and will store them in the garage. I enclosed each box of jars in a clear trash bag to protect them from dust, dirt, and dying bugs that will be just gross to deal with later. I put easy-to-read white labels on the outside to remind me as to which type of wheat is in which box. I also slipped a small card into each jar with the type of wheat and date on each one.
Between filling and labelling jars, I ground some flour and stuck it in the freezer. I made a gallon ziploc each of hard red, kamut, hard white, and soft white. I really *should* use up the oldest wheat first, but I really wanted to try the new stuff soon, so I will mix it up a bit.
Tonight, after work and chores, I mixed up four batches of pie dough to ferment until I can roll it all out and freeze it tomorrow night. Each batch contains 2.5 cups soft white wheat flour, 1 tsp sea salt, 1 cup lard (my recipe calls for 2 c flour and 2/3 c lard, but my jars of lard are 1 c each so I adjusted to make it simple. Whole wheat crust is a bit more challenging to roll out, so a slightly bigger batch is helpful, too) and I moistened it with about a half cup cold filtered water (no chlorine allowed to kill the lactobacilli) and a tablespoon of whey saved from cheesemaking. I've also used kefir whey in the past.
I put each batch in a Corningware bowl, covered tightly with plastic wrap (don't tell BBH!) and set them on the counter to ferment for about 24 hours. Since my lard was not ice cold, I mixed it for only a few seconds, then added the water and mixed for a few more seconds. Since the flour came out of the freezer, it should be fine. This method does not produce the flakiest product, but it is super-digestible and hey, it is PIE!
Dace
Revolution in Progress
Free, thank you that was a great article.
I do worry about the silent damage, but at this point my kids seem to have healed to the point that they can handle gluten on occasion without getting sick! I worry about unseen damage so we try to keep a tight rein on it, but it is nice for a 7 yr old to be able to eat cake at a bday party!
I do worry about the silent damage, but at this point my kids seem to have healed to the point that they can handle gluten on occasion without getting sick! I worry about unseen damage so we try to keep a tight rein on it, but it is nice for a 7 yr old to be able to eat cake at a bday party!
Dace
Revolution in Progress
Free.....I posted a question on my SD thread that perhaps you can answer.
Can you pop in when you have a minute?
http://www.sufficientself.com/forum/viewtopic.php?id=6407&p=3
Also....I know that you have trouble with wheat, but how do you know whether it is a gluten intolerance or trouble with the phytic acid?
Can you pop in when you have a minute?
http://www.sufficientself.com/forum/viewtopic.php?id=6407&p=3
Also....I know that you have trouble with wheat, but how do you know whether it is a gluten intolerance or trouble with the phytic acid?
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