So anyone following me anywhere- facebook, blogger, or twitter, knows that I'm a big fan of eating Paleo/Primal style. I've discovered over time that this is how my body is meant to be fed, I feel healthiest and strongest when I eat this way. At some point over the last year I also discovered kefir. And kombucha. These start off as sugar and water or milk and water or tea and sugar and water, and this would be a problem eating paleo, but with the addition of your grains, scoby, or mother, the offending sugar and milk are transformed. The resulting drink is a healthy probiotic that I have had no difficulty with when it comes to weight gain or health problems. I do make sure that my milk kefir is made from high fat milk, you can't get raw milk on Oahu as far as I know. I would if I could. I also go back and forth between coconut milk and cow milk kefir so I get a break from cow milk. Anyway. I've joined a bazillion fermentation groups on facebook and am totally addicted to the idea of fermenting things. I just started a master tonic and am curious how that's going to come out. I had started a rye sourdough starter, just because I wanted to see it grow, but my problem is- rye is a grain and not even a gluten-free grain at that. I'm not a paleo nazi, I don't mind a cheat here and there, but I'm gonna have a sourdough starter, there's going to be a lot of baking happening as a result. I was trying to explore the interwebs for a way to turn make my rye sourdough as paleo as possible and it just so happened that my sourdough got mold. I was lazy when I started it and didn't sterilize the jar, so shame on me. But it's one of those blessings in disguise. I decided to research coconut flour sourdough starters and didn't find one for that, but did find a rice flour starter. I was going to just start there and then add coconut flour over time, since I have some that's been sitting around here for a while. Instead, I went into my kitchen and threw all caution to the wind. I started with coconut flour, water and water kefir. I shall track my research on this page.
9/21/12 Day 1:
I poured one cup of coconut flour and one cup of water into a jar. Take note: this is a mistake. Coconut flour absorbs the hell out of the water. If I were to start over, which I'm not because I'm not throwing away all that coconut flour, I would start with 1/3 or 1/2 a cup of coconut flour and one cup of water. I would then stir to find a soupy consistency. And add water or coconut flour as needed.
I then added a few tablespoons of water kefir. Somehow in the few moments I had turned away, my flour had absorbed a lot of water again and was now dry, so I threw all caution to the wind and poured in water kefir until it was soupy again. There is possibly a lot of things wrong with this. I guess we'll see won't we!
3 comments:
Any luck??
I have had the most amazing coconut bread from a bakery, tastes just like a gluten-rich artisan bread, but it has just four ingredients ... coconut, coconut flour, water, and sea salt.... I think a yeast-free sourdough starter using only flour and water may be the trick... please keep updating!!
So to update, the coconut flour alone was not rising, so I added some rice flour to it. The combo actually worked! Unfortunately, something went wrong a few days in and it just died. I am curious to try again, but I've been so busy right now I've even neglected my water kefir. Hopefully over the holidays I'll have extra time to do the experiment again! I would say it would work with a really robust starter and possibly adding some rice flour or other gluten free flour to help it.
Experimenting with coconut flour starter myself but not having much luck after three days. I might add a packet of yeast...its cheating i know...maybe ill wait one more day.
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