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TODO Rock Salt Dehydrator
|soft flour||1 cup|
|white sugar||1 tsp|
|baking powder||2 tsp|
[ ]Preheat oven to 450f
[ ]Combine dry ingreidents
[ ]Cut in shortening until mix is crumby.
[ ]Add milk while stirring until dough lifts from bowl. Should still be sticky and soft.
[ ]Lightly squarefold-knead mix on floured surface until springy, then string to 2 inch tall roll.
[ ]Let rest 2 minutes.
[ ]Cut into 1 inch slices, lay sideways on baking sheet 1 inch apart.
[ ]Bake 10-12 minutes on center rack.
- For more traditional texture, skip kneading, but let dough rise on floured surface. Cover in flour after rising then fold over, gently, once, and tear off small chunks.
- Butter is preferred shortening.
- Substitute or supplement buttermilk for milk.1
Ginger beer is a fermented beverage made with ginger, sugar, water, and "composite organism" colloquially known as a plant, primarily composed of the yeast Saccharomyces florentinus2 and the bacterium Lactobacillus hilgardii3.
I use a plant originally sourced from the Deutsche Sammlung von Mikroorganismen und Zellkulturen, DMS#2484, to produce alcoholic and non-alcholic ginger beer for myself and my partner.
[ ]A container of at least 8-and-a-half cups
[ ]1 sq.ft. of cheesecloth
[ ]2 quarts, quarter-cup water
[ ]2 tablespoons ginger beer plant
[ ]3 tablespoons finely grated ginger
[ ]4 tablespoons white sugar
[ ]2 tablespoons dark brown sugar
[ ]Some way of loosely sealing the container4
[ ]In a bowl, mix your grated ginger and a quarter-cup of water.
[ ]In another bowl, place your cheesecloth and pour the ginger-water over it. Strain the ginger and discard. Add the filtered ginger-water to your large container.
[ ]Add the 2 quarts water and sugar to the container and mix until most has dissolved.
[ ]Add the ginger beer plant.
[ ]Loosely seal the container
[ ]Wait 3 days and bottle for 1 for non-alcoholic fizzy ginger beer.
[ ]Wait 5-9 days and bottle for 1 for alcholic fizzy ginger beer.
Mulberry juice is the liquid pressed from mulberries, a tart purple berry that ripen around North Carolina through late April and May.
[ ]2 pots, each capable of holding all the berries you plan to juice.
[ ]1 piece of cheesecloth large enough that the berries could be spread flat on it.
Tip: roll some beeswax in your hands before you start to prevent the worst of the staining from working with mulberries.
[ ]Place the berries in your first pot and bring it to 30c while gently mashing the berries.
[ ]Line the second pot with the cheesecloth and pour the mash into the cloth.
[ ]Gather the corners and lift out of the pot, holding any openings pinched shut.
[ ]Begin to massage the mash dry, slowly twisting the closed ends to keep it secure. The juice will fill the second pot.
[ ]Continue until you run out of patience, then discard the dry mash.
[ ]Discard the dry mash.
[ ]Pasteurize the juice.
This is a record of my results with this recipe.
|3.5 lb||1.2 qt||Bit tart to drink on its own.|
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Copyright 2019 emsenn
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When substituting buttermilk in recipes that use baking powder, you should remove 2 tsp baking powder and add 1 tsp baking soda for every 1 cup of milk you are replacing with buttermilk.
Saccharomyces florentinus was previously known as Saccharomyces pyriformis.
Lactobacillus hilgardii was previously known as Brevibacterium vermiforme.
The best way to loosely seal a container is with an air-lock pressure valve. Here are others, in order of fitness: a lightly waxed but not air-tight cloth, any cloth, another small container placed upside-down over the opening.