My fermentation experiences
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!
More please
posted by
Peter Torr Smith
about 1 month ago
Welcome to winter!
posted by
Peter Torr Smith
5 months ago
I use a combination of rye flour and organic wholemeal from Common Sense Organics
posted by
Peter Torr Smith
8 months ago
My last bread was a fruit and spice bread... came out perfect!
posted by
Peter Torr Smith
8 months ago
nice!
posted by
tarun
8 months ago