A Cultured Kitchen is the dream project of baker/chef Lindsay Katz who wants to make wildly fermented sourdough bread accessible to everyone, even the gluten-intolerant. Her love of sourdough lead her to research gluten-free culinary traditions from around the world. Stumbling upon “injera,” a traditional Ethiopian sourdough flatbread, she became hooked on learning more about this fermented and highly nutritious food that is used in Ethiopia not only as bread but as tablecloth and utensil as well. Maintaining the injera starter lead to the creation of other wildly fermented, gluten free and plant-based pastries, both savory and sweet! All of Lindsay’s baked goods are leavened by her sourdough starter and are free from refined sugar, refined flours, chemicals, preservatives, and GMOs.
Real Food with Good Ingredients (that’s Gluten-Free and Vegan)
While not all injera is gluten-free, Lindsay makes hers 100% gluten-free by mixing approximately 90% teff flour supplemented with her own GF blend of organic flours including millet, sweet sorghum, and oat.
In her sweet and savory pastries, Lindsay uses whole, organic ingredients–principally nuts, fruits, and seeds supplemented with whole grains rendered highly digestible and delicious through the fermentation process.
Why Injera? Teff is a superfood that is high in calcium, manganese, phosphorous, iron, copper, aluminum, barium, thiamin, Vitamin C, fiber, and protein, has a great combination of 8 essential amino acids necessary for growth and repair, is low in sodium and fat, and contains approximately 20 to 40 per cent resistant starches and has a relatively low glycemic index that can help diabetics better regulate sugar levels.
According to scientists at the Southern Agricultural Research Center, teff has a number of advantages. In terms of production, teff is hardy and adaptable, growing well in a variety of environmental conditions ranging from near-drought conditions to water-saturated soils, as well as degraded soils, all of which are problems faced throughout the developing world. The growing season for teff is relatively short and it is less prone to disease and pest problems compared to other cereal grains. It is easy to harvest for forage and seed. Teff is also generally easier to store because a variety of common storage pests do not attack it. These characteristics help make it a reduced-cost and low-risk crop choice for farmers. Finally, teff can be stored for years at a time, which is especially important in climates where water scarcity due to local climate change is a consistent problem.
What I sell:
Injera 8″ round flatbreads
Seeded Sourdough Crisps
Wildly fermented muffins, pastries, cupcakes, truffles, Injera sandwiches and other plant-based gluten free delights!
Summer Menu to come!