Wow, really. Two days ago I started a sourdough starter from AP flour, and filtered water. Here is what it looked like after just twenty four hours.
I started with three tablespoons of King Arthur AP flour, and two and a half tablespoons filtered, (boiled) water, mixed until combined and put a lid on it. This photo was taken around eleven thirty last night, (as we are still unable to sleep a full night). When I removed the lid, it actually sputtered, as if to release the pressure inside. This has been made with just the yeast occurring in the air around us. Plus, it is so f@#$ing hot, just took off.
This morning, however, I was in bed until the afternoon with a migraine, and got up about three in the afternoon to this. Poor thing.
It is still alive, and I have fed it again, and will photo it in the morning to see if I killed it somehow. It was easy enough to start, but fragile. Kind of like me, right?
Here is my other project. Those of you that know me know that Ivan and I have drank kombucha now for three or four years, made completely at home. Flavored in the second fermentation with various combinations of fruits.
I was unable to bring my SCOBY hotel with us so I have had to purchase one online from Amazon.com.mx. It arrived today, complete with my new two gallon dispenser, and I have made the first batch, to ferment over the next two weeks. Hopefully, by then, my flip top bottles will be here, and we can begin our probiotic regimen, as we have done for so long. If you do not know kombucha, and want to try it, get yourself to a natural food store and look for the brand that is unfiltered, unpasteurized, and try a bottle. For those of you in the Quad Cities, go to Fresh Thyme, as they have all kinds of natural foods. Enjoy.