HAPPY KOMBUCHA BLOG — Vegan

I like my ginger beer throaty with personality over lightly flavoured sugar water. But the good thing is that you don't really have to choose. You can make your ginger beer however you like it. If you like only a touch of ginger and don't want it too fiery just reduce the amount of fresh ginger you add and you can just omit the chillies if you don't want that throaty quality......

Making your own Sourdough is fun and easy and using your spare water kefir grains is a great way to use them up. As we start heading into the warmer weather its always good to have lots of ideas for your extra grains.

As your brew will produce a new scoby every time you brew it won't be long before you have more than you need. So what do you do with them all? Some helpful hints and idea's on what to do with all the extra scobies you have grown. Brew more kombucha... It might sound obvious but now you have more scobies you can start off more batches or bigger batches if you want. Experiment....You can use your spare scobies to experiment with new tea's (or even coffee) or different sugars and then throw the scoby away when you have finished....

The question we get asked the most about Sourdough is, do you have to use Rye Flour? The answer is no, you can use any kind of flour (although different flours will give different results) personally i recommend bread flour if you are not using Rye flour, however we would encourage you to give Rye a try.  Why use Rye? Sourdough rye is an ancient food. Its rich, full flavour and deep colour is the basis of a large number of traditional breads. Today, modern wheat has displaced rye, making many beloved breads less common in bakeries and on our tables. Before cooking with rye flour,...