Below you'll find a list of all posts that have been categorized as “Fermented”
There’s not too much change for my starter from yesterday, it seems to have become a bit sluggish. While I’ve still got no hooch to speak of, I do have some funky enormous bubbles on the surface of the culture and some nice bubbly texture visible when looking at the sides of the jar. It’s hasn’t grown much since feeding …
I’m really enjoying this little sourdough journey! I wonder what other projects we could do in progressive installments? I’ve occasionally had US readers ask if I can mail them scobies (but I’m not able to send them overseas). So perhaps we’ll try growing a SCOBY from bought bottle of kombucha? I’m keen if you are! I’ve also been fielding a few …
Yesterday we had some fun with flour and water, and today we’re going to do it all again and build on our own baby sourdough starter! We learnt a little about the differences between sourdough versus commercial breads in the last post and we made our own starter culture that has now been fermenting for 24 hours. It may or …
If thou tastest a crust of bread, thou tastest all the stars and all the heavens. – Robert Browning For me, tangy and chewy sourdough is ‘the taste of the stars and all the heavens’. For many years I bought sourdough every week while also baking with yeast at home; the idea of making my own sourdough going into the …
What do you generally use to get your ferments going? Whey is one of those fermentation starters that I never seem to have on hand. I don’t tend to strain my yoghurt or milk kefir to make it thicker and therefore often use a brine to get my cultured foods started. It’s a bit slower than some other methods, but is …
I’m so ready for this weekend, it’s been a terrible week for me! I’ve been running on very little sleep due to a few late night occurrences (including a snoring boyfriend, a barking dog and a car crash outside our house one night) and this weekend is hopefully going to be a restorative one. As of this week I’ve also …
