Sourdough is one of those key staples of a fermenter’s kitchen. Jars and bowls of bubbling batters and doughs fill a house with a luscious, nose-tingling smell, and the product is something delicious and so satisfying! 1,095 more words
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Fermentation and civilization are inseparable.
-John Ciardi, American Poet (1916-86)
I’ve been making water kefir, and now kombucha for a little over a year. I like to refer to my kombucha SCOBYs as my jellyfish pets, which may be something you only understand if you’ve handled a SCOBY yourself.