Blogs

My fermentation experiences

Published 5 months ago (updated 5 months ago)

I started with Kombucha.
Then started double fermenting my kombucha.

Then I learned to brew and ferment beer with The Occasional Brewer (reccommend)

That was me for a while, with lots of the above.

Then I did a cheese making course, and now can make
* Kefir (keep that alive as the cheese starter)
* Yoghurt (including thick Greek... again another starter I keep alive)
* Paneer (easy peasy)
* Haloumi (a living cheese)
* Feta (also living)

And then I was given a Rye sourdough culture and some simple instructions.

So now I also make sourdough bread regularly.

Pete's friends say:

Yum!

Welcome to winter!

posted by Peter Torr Smith about 1 month ago

I use a combination of rye flour and organic wholemeal from Common Sense Organics

posted by Peter Torr Smith 5 months ago

My last bread was a fruit and spice bread... came out perfect!

posted by Peter Torr Smith 5 months ago

nice!

posted by tarun 5 months ago