Got some of our regular ferments going and freshed up.
My milk kefir is happy, it was asleep the last couple weeks and I woke it up yesterday. It has some happy grains floating♡
Our green and black kombucha it brewing happily with nice looking scobies…. this is a weekly brew here.
I started a new sourdough….. its only the second day and the bubbles are full in the jar. I started the starter with 1/4 cup of organic unbleached flour and 1/4 cup of well water. I mixed it together vigorously and then labeled it covered it and put it on my heating mat. I waited 24 hours and then added 1/2 of the same flour and 1/2 cup of well water and mix it vigorously again… this us what it looked like this morning….
On the third day I will do the same and give it a smell but the sour part isn’t there just yet I should smell it after the 3 day. Going forward from day 3, I will be taking out 1/2 the starter and add fresh flour and water to continue to feed it for 3 or 4 more days and it should then have a juce sourness and be ready to use for bread making.
Happy baking and fermenting♡
Muddy Boots, Old Houses and The Farm 