I’m am such a dork sometimes. I have no idea where my mind was last night. Maybe it was just because I was writing so late. Ok, so…remember in my post from last night where I said…..let me just go grab it: “I’m currently bouncing between the first Fundamentals course and the Cultured Dairy & Basic Cheese Making course.” That’s half lies!! LIES I TELL YOU! While I did spend a good amount of time reading through the Cultured Dairy & Basic Cheese Making course yesterday afternoon ~ that is NOT the 2nd course I’m working on right now. So allow me to correct myself here:
I’m currently bouncing between the first Fundamentals course and the SOURDOUGH course.
That’s more like it!
I’ll go ahead and post here what the lesson titles are, since I did that for the other two last night.
- Starting a Starter and Caring for a Starter and Gluten-Free Sourdough
- Sourdough Routines: An Interview with Three Bloggers
- Tortillas & Tortilla Chips
- Cakes: Chocolate & Spice
- No-Knead Sourdough Bread with many uses
- Spelt Sandwich Bread & Varieties: Dinner Rolls, Hamburger Buns, and Swirl Loaf
- English Muffins & Sandwich Ideas
- Skillet Pancakes and Waffles
- Cinnamon Rolls
- Crepes & Crepe Cakes
- Basic Muffin & Variations
- Crackers: Plain, Cheese and Variations
- Honey Whole Wheat Bread
- Pizza Crust, Pizza Pockets and Breadsticks
- Traditional Pocket Bread & Middle Eastern Pizza
- Corn Bread, Muffins & Fritters
- Pot Pie
- Basic Scones & Variations
- Dehydrating / Preserving a Starter
- Bonus! Cookies
- Bonus! Cheese Pie
Whew! That’s quite a list, huh? I am absolutely ecstatic to get to make all these wonderful foods! And that includes the cheeses in the Cultured Dairy & Basic Cheese Making course! That will be the 3rd eCourse I go through ~ simultaneous with the Fundamentals II hopefully.
I’ve always been a huge fan of breads, but only recently started liking sourdough. I love that between the souring process and with further soaking all the grains in each recipe these breads are actually good for you. Yes, you read that right ~ they are GOOD FOR YOU!! They’re not just yummy empty carbs anymore and won’t make you fat.
Here are a few facts about grains:
- Grains are seeds and are designed to remain stable until germination. Our digestive system cannot digest them unless we take proper measures in preparing them.
- Phytic Acid is in the outer layer (bran) of whole grains. This binds with calcium, magnesium, copper, iron and zinc in the intestinal track, blocking mineral absorption. So eating a diet high in untreated, cooked grains can lead to mineral deficiencies and bone loss.
- Enzyme Inhibitors are present in raw, untreated and uncooked whole grains and seeds. Enzyme Inhibitors prevent our digestive enzymes from doing their job properly.
- Proteins in grains, such as gluten, are difficult to digest. The process of soaking (also known as fermenting) grains partially breaks down the proteins into a more easily digestible food.
Phytic Acid and Enzyme Inhibitors are also known as anti-nutrients. The process of soaking (and sprouting) grains and seeds helps to neutralize these anti-nutrients, greatly increasing digestibility and vitamin content as a result.
I will be sure to show you all the wonderful goodies I make from this eCourse! I’ll be getting started with the cooking this weekend.
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