I’m back at it.
I’m getting ready to bake some artisan style sourdough bread. I want to make some substantial sandwiches, mostly because I’ve been buying several avocados every week. They’re good on the regular bread we buy, but I’d like to have bread with a bit “more”.
The starter has been in the fridge for months, and a bit of a chore getting it back up to a usable state, lots of fermentation, bubbles, etc. When I bake my first loaf, I’ll show it to you.
Oh, I’m making kombucha again, as well; pineapple flavored. The first batch, a few weeks ago, sat on the counter waaaaaay too long, consequently, I broke one of my bottles when I tried to open it. It burst all over me, the sink, the cupboard over the sink, the window leading into the laundry area, the ceiling, the stove, the floor, the shelf behind me even. To say it was a mess is the understatement of the year.
So, I’m going to try, again, to use smaller bottles that fit more easily in the fridge, and get them in the fridge after only a week on the counter, (the second ferment), not 5 weeks.
Until next time, stay happy, and healthy. Praying for family.