In this multi-part series, we explore one of the most fundamental (and fun) ferments– sourdough. Carbohydrate-hungry microbes in the air are drawn to this simply slurry of flour and water. Each microclimate (from which wild sourdoughs are made) is said … Read more
Monthly Archives: October 2011
Flies and Fermenting
You’ve heard the old saying “You can catch more flies with honey than with vinegar,” right? If you’ve brewed kombucha, you know that it isn’t true! In nature, vinegar (acetic acid) indicates fermenting activity, which signals to scavengers like flies … Read more
Vinegar and DIY crock!
I came across a vinegar mother recently (and named her Daphne). I also learned that vinegar is best made in a dark environment. Having only clear glass gallon jars at my disposal, I took matters into my own hands…
Kombucha (from a mother)
Kombucha is a fermented tea drink that probably originated in ancient China. The active culture is called a SCOBY (symbiotic colony of bacteria and yeast), also known as a “mother” or a “mushroom” (although it is not actually a mushroom … Read more