Compared to other starter cultures such as yogurt, a sourdough starter is fairly easy to maintain and surprisingly difficult to kill completely. However, there are some conditions that are ideal for sourdough starter, in order to keep it as healthy as possible, here we help you keep yours in tip top condition.
What basic conditions are needed? - (well this is basically the same as all cultures)
- A nice warm temperature-
A sluggish sourdough starter likely just needs a boost in temperature to get things going.
Remember: Sourdough starter performs best...
Once you have been brewing with your continuous brew for a while your top scoby will start to get quite big and will need to be trimmed. You might have noticed that your brew is getting very sour very quickly. This is a sign that your scoby might be too big.
So how do you actually trim the scoby?
A few points to consider first?
- Contamination is always a risk as soon as the scoby is out of its brew. Always ensure that everything the scoby is going to come into contact with is clean and well rinsed.
Soft cheese is so incredibly easy to make either just with milk, or with kefir or by using a kit. Its generally quick, easy and tasty. Home made cheese however does not need to be plain or boring. Liven up your soft cheese and you can make an amazing party treat, a delicious appetizer, and even a rich dessert. Here are a few ideas to get you started.
HERBED SOFT CHEESE DIP
Start with a simple soft cheese, you can either make one with one of the kits we sell or make a...
Fermented drinks such as water kefir and kombucha and ginger beer are fun and very easy to make and drink. The bacteria and yeast in the cultures converts the sugars into lactic acid, a very small amount of alcohol, and a lot of carbon dioxide. In some cases too much carbon dioxide, and as the drink continues to ferment, more and more gas is created. This gas creates pressure when it is sealed into a bottle and the more gas that is created the more pressure is created, and too much can cause problems.
SO WHAT FACTORS AFFECT BOTTLED WATER...
When fermenting it is important to ensure that your jars are nice and clean in order to avoid contamination, it is not vital that they are sterilised they simply need to be clean but as we get a lot of enquiries on how to sterilise we decided to do a blog on it.
Please be very careful when doing this as the jars will be HOT! The first process of sterilisation, regardless of which method you choose, is to check the jars or bottles thoroughly for damage such as cracks, breaks, and chips. If you find any of your jars or...