Duck milk moe

Zaia

Zaia is a musician, homesteader, permaculturist, holistic health and wellness coach and sustainability advocate. She and husband Tom run permaculture designed farm "Maungaraeeda" on the Sunshine Coast in Queensland, Australia and the not for profit organisation the Permaculture Research Institute Sunshine Coast Inc. and teach permaculture and self reliance. Zaia loves cooking and always comes up with new and different recipes to prepare the food she grows. She is a percussionist and is involved in various musical projects, including community music projects. She writes about life on the farm and tries to post regular photos.

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2 Responses

  1. Serge says:

    Hi Zaia, I’m interested in knowing some more about your sour dough bread. How do you slow down the fermentation to stretch it 72 hour.
    I make mine over about 16 hours.
    I have been making sour dough bread using a sour dough I started with organic grape juice around 20 years ago. I only use organic spelt flour (it’s the only one I am satisfied hasn’t been tempered with by agri business lab)

    • Zaia says:

      Hey Serge,
      Just use your normal starter (I assume that will work). I Use spelt flour as well. To start, I put one cup of flour, about 1/4 cup of starter and 1 – 1 1/2 cups of water. Mix together in an earthenware or plastic bowl with a wooden or plastic spoon. Cover with a plastic bag and wrap with teatowels (to stop the bugs coming in) and stand for 24 hours. The next day add a cup of flour and stir, cover again and stand for another 24 hours. The third day add enough flour so it becomes a kneadable dough. Knead the doug and put it into your bread baking dishes (mine are ceramic). Cover again as before and stand for another 24 hours. The bread will rise in its dish and you will then just need to pop the dish into the oven and bake at around 180C for around 45 minutes. Hope this helps!

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