Same routine for a year. Moved house and the brewing spot is now about 18C instead of 24C. The tea still goes sour roughly on schedule but no new pellicle has formed across the surface in three consecutive batches, and…
2% salt by weight, cabbage fully submerged under a glass weight, 20C in a cupboard. Day five there's a thin white film across the whole surface, wrinkled like the skin on cooling custard, no fuzz and no colour. Smells…
Starter doubles in about four hours at 24C, smells sharp and yeasty, passes the float test. But loaves take seven hours to rise 50% and bake dense with a tight crumb. 500g strong white, 350g water, 100g starter, 10g…
I get about forty minutes of kitchen time a week and 3kg of chillies from the allotment sitting in the fridge. I can do a two week brine ferment and then blend, or blend now with vinegar and refrigerate. I don't own a…
Day nine, wholemeal and water, feeding once a day. It bubbles enthusiastically about eight hours after feeding, smelled strongly of acetone for the first few days and now smells more like yoghurt. Everyone says two…