The fermentation station is going strong.
Almost too strong. I’m having a bit of a time trying to keep up with all of the results from the milk kefir production. The sauerkraut is now in the fridge; the sourdough is healthy, both of them, and in the fridge resting; the water kefir is producing some amazing flavors from the second fermentation. Thank you Jesus.
Here are 2 results of my newest endeavors- my latest loaf of sourdough bread that I have added a bit of whole wheat flour, and then my first ever attempt with Lactobacillus Reuteri. It’s a difficult culture to conquer, and, as you can see from the photo, I haven’t done it yet. The yellow stuff on the top is whey, which, when I’m more motivated, I’m going to use it to start fermenting vegetables like carrots, cauliflower, onions, and the like. At the moment, I’m, sadly, out of energy.
I rode my bike about 3.9 k today, and have seen the route I took. Good thing too, because when I got to a certain point on the ride I had no idea exactly where I was. Nothing looked familiar, none of the buildings anyway, but I did recognize a few of the street signs that were not all rusted. I had to sun on my face in a direction that I knew would lead me to the main street that would lead me back home. And it did. Thank you Jesus.
So, until next time, stay happy, and healthy in the Lord.