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Ian D. Rossi
Works at Genesys
Lives in Worcester, MA
231 followers|275,461 views
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Ian D. Rossi

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The Loring Greenway in Minneapolis. Gorgeous day.
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+Gene McKelvey​ Yeah, working for Target. 
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Dutch Oven Whole Spelt Coconut Kefir Sourdough Bread

OK, so I recently started making kefir from coconut milk. I also recently started cutting out all sugar, white flour, alcohol and gluten products to give my liver a break. So not having eaten any bread for almost 4 weeks, I heard that spelt flour has an ancient form of gluten that is not quite as powerful as the modern hybridized wheat varieties. So I thought I would give the spelt flour a shot with a loaf of bread. 

But...I also have been trying to temporarily avoid yeast and yeast products. So my next thought was, since kefir has active cultures, why couldn’t I just use kefir to make bread? So I turned to Google and ”Voila!”, there were a handful of kefir bread recipes. There wasn’t so much to choose from at first glance for a “spelt coconut milk kefir bread” search. So, I read through several recipes and took what I learned and the result is the recipe below. I’ll include a quick recipe for the coconut milk kefir at the end as well.

On my first try the bread came out really delicious. There were a few ‘gotchas’ but I was able to remedy those successfully. So let’s get on with the recipe. 

Ingredients:

5 cups Whole Spelt flour (I used Bob’s Red Mill brand)
1.5 tsp salt
2 Tbsp raw agave (the dark bottle at Trader Joe’s) *you could try 3 Tbsp molasses or 3 Tbsp sugar
1.5 cups coconut milk kefir (you could use regular store bought milk kefir)
0.5 cup water

Directions:

- Mix dry ingredients separately from wet ingredients, then combine the two. 
- Knead for about 5 minutes until well combined. 
- Make sure that the dough is still moist on the outside, but not too  sticky. 
- Place dough in large bowl then cover with saran wrap for 12-24 hours (or until doubled in size). 
- Once its doubled in size, scrape dough out with a dough scraper or spatula, onto a floured work surface. 
- Flatten the dough with the palm of your hand, then pull all the edges and corners together and up; pinch them together until you have a nice seal. If the dough has risen properly, the edges will seal well together. 
- Now the dough needs to proof for about 1.5 hours. How you want to proof the dough depends upon how you want your loaf to be shaped.
- Just pick a container that is the shape that you want your loaf to be. 
- Line the container with parchment paper. Flour the parchment paper. 
- Place the dough with your newly pinched seam facing up. This way, when you flip the dough into the dutch oven for baking, it will be right side up. 
- For the last 30 minutes of proofing, preheat the oven to 450 degrees with your dutch oven inside so that it can preheat. 
- After the dough is fully proofed for the 1.5 hours (be careful that the dough doesn’t proof for too long), you are ready to bake it. 
- You’ll know if its done proofing if you make a dent in the dough with your finger and it doesn’t stretch back into place. 
- Carefully flip the dough out of your proofing container and into the floured and preheated dutch oven. 
- Place it in the oven for 35 minutes. 
- After 35 minutes, take the bread out and use a meat thermometer to test the internal temperature of the loaf. It should be between 195-200 degrees Farenheit. When it is, you’re done! 

Some people like to bake the final 5-10 minutes with the lid off to get more browning on the loaf. But, since this is already a whole grain bread, its plenty brown for me, and we liked the crust just fine without taking the lid off.

As promised, here is the kefir recipe.

Coconut Milk Kefir

Ingredients:

- 6 cups of coconut milk (unsweetened, the kind in the carton, not the can)
- 3-5 large kefir grains

- Add the coconut milk to a glass container with a lid. I use a large, mason-jar like glass container with a clasping lid and rubber gasket.
- Mix in the kefir grains and close the lid, but not airtight, to let gases escape.
- Put it in a warm, dark place and wait 12-24 hours.
- Pour it all through a strainer and remove the kefir grains. They should have multiplied.
- Now, shake the kefir a little bit and close the lid air tight and put it back in the wam, dark place to “ripen” for another twelve hours.
- When that’s done, you’re ready to drink it or use it to put in a kefir sourdough bread.
- Stick it in the fridge at this point and use it over the next 3 to 4 days.
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Sweet! Let me know me know how it goes.
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Just, wow. So much rain.
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You've been punished! haha
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Wow, really? I need my phone to vibrate in my pocket to tell me when to take a bite of food while I'm out with my friends at a restaurant? Saw this while looking for an app that helps me remember to eat every 3 hours.

On second thought, if I had gastric bypass, I guess it would be helpful.
Forget all the complicated calorie counting and meal point tracking. Take c...
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to those workaholic it should have a vibrator for time of eating coz sometimes instead of 12nn  he/she  will eat for lunch 5pm its abnormal,,, smile,,,,,
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Wow, Worcester beat out BUFFALO this year for snowfall so far at #1 in this top five. Craziness.
The past few weeks have been brutal in the Northeast, but who has it the worst?
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congrats!
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After a recent global campaign advertising their new revamped website, Jehovah's Witnesses have added online television as part of their day to day ministry.
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This is what I aspire to in my sax playing. This is so beautiful.
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This must be shared with the world.
http://astrodoughnuts.com/ms245hbrf5us7mqhmf42opu8koqxhj
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It's almost like somebody is just making this stuff up.
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Have him in circles
231 people
Stephanie Ebel's profile photo
Raph Ordinola's profile photo
Pamela Conway's profile photo
Monte Willis's profile photo
Ben Paquette's profile photo
Barbara Fun's profile photo
Marc Neuman's profile photo
Adam G's profile photo
Scott Sullivan-Reinhart's profile photo
Work
Occupation
DevOps Engineer and Cloud Architect
Skills
DevOps, Chef, Ruby, Openstack, ElasticSearch, MongoDB, Cassandratl
Employment
  • Genesys
    Chef/DevOps Consultant, 2014 - present
    Serve as an automation SME for internal projects involving Chef.
  • Heavy Water Software
    Engineer, 2013 - present
    Working primarily with Opscode Chef, I augment a top-shelf-quality team of professional infrastructure automation specialists to solve complex problems using the very best of open source tools for Fortune 500 brands. I architect, develop and implement cloud infrastructure deployments, write Chef cookbooks (infrastructure automation code) and contribute to open source cookbooks and tools.
  • aimtheory
    DevOps Consultant, 2007 - present
    Providing technical solutions for small to large organizations locally and around the world. Providing system engineering and web services to clients in the US, Europe, Australia, South America, Africa.
  • CapGemini
    Senior DevOps Engineer - Contractor, 2013 - 2015
  • Visible Measures, Inc.
    DevOps Engineer, 2013 - 2013
    Visible Measures is the leading provider of big data analysis around Internet video advertising. I'm currently leading all initiatives that relate to DevOps. I'm building an Openstack cloud and automating physical and virtual environments using "infrastructure as code" tools like Opscode Chef. I'm also automating web application and data cluster deployments, such as Hadoop.
  • CompuWorks
    Technical Trainer and Consultant, 2012 - 2013
Basic Information
Gender
Male
Story
Tagline
Bible student, Bible instructor, husband, dad, server infrastructure automation engineer (techie)
Introduction
Professional: I am server infrastructure automation engineer with a special interest in cloud orchestration in the context of big data apps. I work with the likes of Chef, Openstack and AWS. I've architected and implemented "infrastructure as code" from the ground up. For more: check out my LinkedIn profile.

Personal: I love learning first and teaching second. I enjoy teaching and mentoring secularly. I also volunteer in the community helping people improve their lives by teaching them about solid principles and values. Then there's my love of music---I play the piano, guitar and saxophone in my spare time.
Bragging rights
I can spin a basketball on my finger. I authored a book too!
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Worcester, MA
Previously
Maputo, Mozambique - Brooklyn, NY