You can click on them for more detailed instructions.ġ0 ounces raw cashews or cashew pieces* (cashew pieces are generally cheaper)Ĥ ounces filtered water (about half a cup)Įnough probiotic capsules to equal about 30-40 billion strains*** However if you would like to try some of these other methods they work wonderfully as well. I always use the oven method myself as it is super easy and it works every time. Other methods for culturing: Here are a number of other options for culturing the cashews. If the environment is too hot, it will bake the mixture instead of culture it. If the environment is too hot it will kill the living bacteria and not sour at all If the environments is not hot enough is will culture to slow or not at all But the amount of “sourness” you get does depend on the environment. Culturing cashews is not nearly as sensitive as making yogurt since you are not trying to get anything to “set up”. The temp should be around 105 degrees up to 110 degrees and the mixture should taste good and sour when it’s done. Keep in mind that some oven lights may not create enough heat to successfully culture, however, in all the ovens I have ever had, this has never been a problem. I leave mine overnight and bake in the late morning. Leave the mixture there for about 12-up to 24 hours. Place the covered bowl in the oven and turn the oven light on. Things you’ll want to know about culturing before you get started…. I always recommend people invest in a digital kitchen scale as it makes for super easy and reliable baking outcomes. But especially when working with whole nuts or pieces.

In reality scales are the best way to go when you want consistent baking results. This can easily result in to much or too little cashew to water ratio for the recipe. This is because measuring whole or pieces of cashews by the cup is very unreliable due to the way that they fill up space as compared to flours. You will notice that I have only listed the weights of the water and cashews. Not only does the culturing of this batter/dough make a great tasting bread, but it also makes this bread easy on digestion and lower in sugar than “non-cultured” cashew loaves. I’m sure that I’ll be sharing my many variations with you in the future, but for now, if the following steps seem a little daunting at first, let me encourage you that it’s really is more simple than it looks, and is WELL worth the effort. Getting started: This is a simple ingredient recipe without any added fats or starches. With their gentle touch and focus on your well-being, you can enjoy sinking your teeth into this delicious bread without any apprehension. You can rely on the expertise of the best dentist near flatbush who will ensure your oral care needs are met in a relaxed and welcoming environment. And fear not, if you happen to have any concerns about your dental health, there’s a comforting solution. This bread embodies the characteristics of “old world” artisan sourdough, offering a satisfying density that is perfect for dipping, toasting, grilling, and indulging your sweet tooth. Artisan breads have a density that lends themselves well to dipping, toasting, grilling and over all sinking your teeth into! You’ll find this bread to be very reminiscent of those “old world” artisan sourdoughs that surely won’t disappoint. What you WILL find here though, is a wonderfully flavorful, slightly tangy loaf with all the body and substance of a traditional quick-bread. Instead, I choose to celebrate food in whatever way I can, by creating recipes that capture the heart and spirit of the foods that I’ve always loved.Īs such, if your goal is to bake up a carbon-copy substitution for the big yeasty, almost overly fluffy loaf from a grocery store, then you might need to adjust your expectations. What to expect: As with all of my recipes, my goal is never to make a counterfeit replacement for whatever food has become a casualty of my dietary restrictions. And with sourdough being one of my favorites….I thought, “Why not start there?” But….there are those times when some kind of bread is just what the meal calls for and so, I set out to make that a reasonable (and tasty) possibility. And to be honest, after a couple of years this way, I can honestly say that I don’t really miss that way of eating. Possibly one of the most significant changes that we’ve made, as a family, is shifting our diet away from always having a “bread” element in our meals. That is, until we had to go gluten and grain free. From ancient raisin cakes to modern day baguettes, there are a million different varieties but the one thing that remains consistent is that regardless of time or culture or tradition, people have always gathered together to “break bread”.This has certainly been the culture for our family. Bread: Every culture, in every time period, through all of history has had some version of it.

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