I'm getting back into my whole wheat sour dough starter/bread making and the first 2 loaves are great! I'm very happy with it! I've got to say, the yeasty beasties in Los Banos are wild and crazy and make a really nice loaf. I began my starter with only w.w. flour and bottled water. Every day I fed it once or twice for a week. By about day 5 or 6 I wanted to try baking with it so I fed it twice that day, getting it ready for rising. The next morning I checked on it and it had bubbled up and out of my container, dripping down 2 shelves! Wowser! That is some active yeast! I ended up adding more flour and letting it rise overnight and baked 2 loaves this morning. Oooh, did it ever smell good!
I also have rebooted my kombucha and this might be my best season of making it yet. I'm using green tea and a blueberry tea bag. Perfect! I will be ordering kefir grains soon so I can get some more healthy probiotics into my belly. Hoping all this will help combat the annoying problem my gut seems to be having.
Here's a picture of the bread:
And if you're curious, here's a picture of my continous-brewed kombucha:
Can't wait for the comments on this! LOL It really IS super tasty! It's kind of tangy, similar to apple cider and full of probiotics.
1 comment:
So Julie, what is the recipe to get both of these started? Like Riley's haircut, it always makes them look so much older.
Aunt Margaret
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