Weston A Price

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Comment by Bridge Scully on December 6, 2010 at 10:18am

THanks for the sourdough advice everyone...thinking it be best for me to start one up in Gizzy, get amongst the localised yeast cells. Nice one Peter.

Comment by Isa on November 26, 2010 at 3:44pm

I like that idea, Peter - it reminds me of Michael Pollan.

I've had my starter for over a year - I originally got it, locally, from someone on freecycle. Not sure how long he had it going for, but it works wonderfully. We had delicious sourdough pizza for dinner last night!

Comment by Peter Niepel on November 26, 2010 at 3:28pm

Just to give this discussion another twist. My idea of sourdough is always using a starter which is made locally. Sourdough is traditionally a wild fermentation. This means that the localized yeast cells floating around in the air are used. Sending sourdough around the world kind of defies the idea. Peter

Comment by Margreet de Vries on November 25, 2010 at 7:43pm

I have made my own starter from organic rye flour several times, as I often forget to keep some for next time. Sometimes it has worked well, other times it hasn't. I just start off with some rye flour and water, adding some more each day. I have kept it in my glasshouse where there is a warmer temperature. At the moment I have none. Will start one up again soon. Good luck with your experiment Bridge.

Comment by Yvonne Symons on November 25, 2010 at 5:30pm

Yes it can be sent through the mail, it is just dried first. I use tap water. Google soughdough and river cottage for a good starter recipe. It takes about 2 weeks before you can use if but you can add some commercial yeast to help the first few loaves along. in the mean time get to know what rooms in your house are warm, you will need it for the rising. good luck

Comment by Isa on November 25, 2010 at 5:29pm

Hi Bridge
You can send it in the mail! I've seen some of the food bloggers do it :) I could send you some of my rye one if you like (although it might be a while before I get the chance to send it)

Comment by Bridge Scully on November 25, 2010 at 3:07pm

hello lovely west priceys....im about to start my first sourdough. I was thinking of sourcing one from elsewhere so i could make bread sooner, however im thinking its not the type of thing you send in the mail!
Anyway, anybody got any tips on how to get it going? Does it matter if you dont use filtered water? Thanks.

Comment by Angie Gibbons on November 25, 2010 at 1:30pm

Hi
REWANA BREAD - Potato bread

There are many recipes and the newer ones have yeast in them, but this is the one I use. http://www.maorifood.com/recipes.htm

Most bread that is passed off as Rewana these days is rubbish, it has to have a potato bug, just like making sourdough, you cant make sourdough with out the sourdough bug.

Hope this helps.
Angie

Comment by Dirt Doctor Jacob&Hana on November 25, 2010 at 1:04pm

anyone have any tips or tricks for making rewena bread?

Comment by Margreet de Vries on November 21, 2010 at 6:48pm

Hi people
I was introduced to weston price's ideas early last year when my daughter sent me on a nutrient dense cooking course at Koanga gardens. For me this new way of looking at nutrition and diet has made a huge difference. I have been making kefir, yoghurt, curd cheese etc from unpasturised milk ever since and try to eat as many animal products as I am comfortable with, plus the fermented foods of course. Am happy to join this group and join other people interested in nutrient dense cooking.

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