With less than three days to go until the fermentation party, there are still a number of fast-fermenting foods that don’t require more than a quick trip for ingredients. Here are just a few that I think anyone can handle.
No-Knead Bread is a modern classic. I’m not much of a baker, but I’ve made this a few times and was satisfied with the results; few things are better than freshly baked bread. But what if you don’t have a dutch oven as the recipe calls for? Just take the advice of the folks over at TheKitchn for alternatives to the dutch oven.
Maybe the overnight wait for some no-knead bread is just too long, but you’ve already made a bunch of yogurt after reading about how easy it really is and now you’re thinking “what do I do with all this yogurt?” You make buttermilk biscuits. Except, you’re using yogurt, so they’re really yogurt biscuits, but no one actually calls them that. It will all work out because it just so happens that yogurt is a perfect substitute for buttermilk in this recipe, and many others; the acid in the yogurt/buttermilk reacts with the baking soda to make the biscuits rise. Ferment, bake, enjoy.