Sourdough-pickled beet (I)

I’m leaving peeled beetroots in sourdough starter to pickle, inspired by a conversation with a chef at Kadeau in Bornholm, Denmark.  
 Not sure how long to keep them in, but there are seven to test, and the bread made with beetroot starter should be cool.

I’m leaving peeled beetroots in sourdough starter to pickle, inspired by a conversation with a chef at Kadeau in Bornholm, Denmark. 

Not sure how long to keep them in, but there are seven to test, and the bread made with beetroot starter should be cool.

New Dawn Trader

Tres Hombres image from New Dawn Traders

Cultures going on a voyage

Here are two of the three jars of starter cultures that I gave to Dr. Lucy Gilliam to take aboard the Tres Hombres, a 32 metre brigantine which set sail yesterday from Holland on a seven month voyage trace the Atlantic trade routes. The project New Dawn Trader has been following this route since 2009, hoping to explore the possibilities and ramifications of trading by sail power, all the while operating and living as sustainably as possible. 

Lucy will share the duty of cooking for the 20-strong crew from a tiny galley kitchen. I gave her three starters. The first is a sourdough culture, started in february with the yeast from two bottles of Kernel IPA and with the subsequent addition of wild yeast. The second jar contains a kombucha starter, born in Denmark aboard the good ship Nordic Food Lab with birch sap and a starter, and fed on Pu’er tea and raw cane sugar since April. The third jar (not pictured) is a ginger bug started in July.

The ship’s route takes her first to Norway, then over Scotland and Ireland before turning south for Lisbon. She will then cross the Atlantic to Brazil, and head north to the Caribbean then back east, and home,  via the Azores.

The project is still seeking funding for various activities, you can see what and how to contribute on IndieGoGo. Follow them on Twitter here, and you can read Lucy’s blog here.

Beer sourdough bread. The  l  evain  was made with the yeast in a bottle of Citra IPA from the  Kernel Brewery , some of the beer, and organic white bread flour from Wessex Mill. First test. Next up, working out how much of the water in the recipe to replace with straight beer. My dough slashing technique sucks

Beer sourdough bread. The levain was made with the yeast in a bottle of Citra IPA from the Kernel Brewery, some of the beer, and organic white bread flour from Wessex Mill. First test. Next up, working out how much of the water in the recipe to replace with straight beer. My dough slashing technique sucks

Triple meat sandwich. Liver, rib, BBQ belly. Homemade sourdough baguette. Pickled carrots w elderflower. Smoked potato salad

Triple meat sandwich. Liver, rib, BBQ belly. Homemade sourdough baguette. Pickled carrots w elderflower. Smoked potato salad