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Weston A Price

A group to discuss and learn more about the traditional culinary customs of our ancestors and how we can bring more nutrient dense food into our lives as researched by Dr. Weston A Price.

Members: 221
Latest Activity: on Tuesday

Discussion Forum

Trades/Swaps/Wanted kefir grains, raw milk, sourdough starters etc..... 188 Replies

If anybody has surplus kefir grains, sourdough starters, raw milk etc it would be good to put it up on this discussion page. Then it is all in the one place and easy to find for future reference and newbies looking : ) Cheers!!Continue

Tags: kefirgrains, sodagrains, milkgrains, Rawmilk, sourdough

Started by Bridge Scully. Last reply by Kerry Baker Reymer on Tuesday.

Kombucha Jar 1 Reply

Hi everyone,Does anyone know where to get a 3-5 ltr kombucha jar in Christchurch?Continue

Started by Jessica Lunsford. Last reply by Bridge Scully Dec 11, 2013.

how to cook millet

hi, a friend has given me some millet but i wanted to know the correct way to cook it and serve it to my familyContinue

Started by Kate Oct 24, 2013.

Kombucha wanted 2 Replies

For my daughter in Whangaparoa,plus instructions.Happy to pay postage etc

Started by Teeli. Last reply by Teeli Oct 13, 2013.

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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.
Comment by Yvonne Symons on November 16, 2010 at 3:55pm
I am now the proud owner of a water and milk kefir. Now I just hope that I don't kill them off. I am looking forward to having some yoghurt. as time goes by I will have extra grains, barring a disaster, so will happy give away the extras.
Comment by Sarah Walsh on November 15, 2010 at 1:21pm
haha it must be a matter of taste because I didn't like the ketchup when I made it. I prefer just fermenting the tomato paste on its own with a bit of whey.
 

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