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Dosa flatbread is very thin, crispy and savory sourdough bread, a favorite staple eaten with South India cuisine, like my favorite Lamb & Spinach. Dosa is similar in taste and texture to Ethiopian injerra bread, with a slight “tang“flavor, and a “lacy” texture, a result of fermentation, for 18-24 hours. During fermentation, the lactic acid bacteria (LAB) do what the good Lord created it to do – break down the sugars, starches and fats, making them more easily digestible, while turning the bread into a powerful probiotic which aids in the digestion of other foods. In addition, LAB create antimicrobial compounds providing a broad spectrum of inhibition against pathogens and food spoilage microorganisms. Modern food processing offers NOTHING even remotely close, when it comes to the power of fermentation to create and protect the living vitality and life-giving properties of real food.
| Posted on Apr 24, 2009 by Sharon in Recipes and | Permalink | Comments(0) |
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| tags: bread, dosa, fermented, sourdough |
Then he said to them, “Go, eat of the fat, drink of the sweet, and send portions to him who has nothing prepared; for this day is holy to our Lord. Do not be grieved, for the joy of the LORD is your strength.” Neh 8:10
Every St. Patrick’s Day dinner is a mirror image of the preceding year – New England Boiled Dinner with Corned Beef & Cabbage, along with freshly-baked Oatmeal Irish Soda Bread. The conversation is pretty much a mirror image of the year before, too, now that I think about it. The first question asked of me by my family, their mouths still full from their first bite of bread is usually, “I’d forgotten how good this is! Why don’t we have this bread all the time?”
Continued...| Posted on Mar 21, 2009 by Sharon in Recipes and | Permalink | Comments(0) |
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| tags: bread, christian, soda, st. patrick |
…is not a biscuit.
Recipe names and cooking terms, used in my training-wheels 1970’s Betty Crocker Cookbook, were simple, dump ‘n stir recipes, in plain English: Quick Bread, Yeast Bread, Spoon Bread, Muffins, Biscuits, Pancakes, Cakes and Cream Puffs…..
Wait. Now that I think about it, “cream puffs” – real ones, made from pâte à choux [pah-ta-shoo] dough – were not included in this type of cookbook because they did not fit the goal of being easily recreated AND successfully duplicated by 99.999999% of any living, breathing, human being no matter their food interest or cooking skill level.
Continued...| Posted on Dec 30, 2008 by Sharon in Recipes and | Permalink | Comments(2) |
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| tags: bread, gougeres, pate a choux |
