I very much like sourdough bread and keep a stash of sourdough starter in the freezer. However, reviving it is a delicate process and I'd love to be able to make sourdough bread without that fuss.
Recently, I've stumbled upon a way to do just that!
In order to reduce our impact on climate change, I've started making soy milk at least once a week: I drink it 'as is' in the summer and make it into pudding in the winter. Every batch of soy milk generates a cup or so of 'okara' - the depleted soy beans. It turns out that these ferment really easily. Other people have taken advantage of this to speed up the fermentation of idli or just to make the okara more palatable. I've recently realised I can use it to make a speedy sourdough starter! I haven't found any internet references elsewhere describing how to do it, so here's my method.
Showing posts with label okara. Show all posts
Showing posts with label okara. Show all posts
Wednesday, 25 January 2017
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