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post #151 of 184
Thread Starter 
Quote:
Originally Posted by TroyerGal View Post




Hello!! Does my sourdough starter still look fine? Besides the "hooch" on top lol.png
Hi! frow.gif How long has it been since you fed it? Here's what mine looks like:


Even if it's not overly active right now, I'd feed it, put it somewhere warm, and see what happens.

Absque sudore et labore nullum opus perfectum est

 

 

Proudly raising: Muscovies; a Runner, a Pekin, and their mixed offspring; various breeds of dual-purpose chickens including American Bresse and French Black Copper Marans; and several rabbit breeds.

 

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Absque sudore et labore nullum opus perfectum est

 

 

Proudly raising: Muscovies; a Runner, a Pekin, and their mixed offspring; various breeds of dual-purpose chickens including American Bresse and French Black Copper Marans; and several rabbit breeds.

 

unabashed logophile | mad zymurgist | compulsive philomath | pro-Oxford comma

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post #152 of 184
Quote:
Originally Posted by FoodFreedomNow View Post


Hi! frow.gif How long has it been since you fed it? Here's what mine looks like:


Even if it's not overly active right now, I'd feed it, put it somewhere warm, and see what happens.

It's been awhile :hide

I just wanted to make sure that it wasn't moldy...

Before you judge someone, walk a mile in their shoes... That way, if they get mad, you're a mile away. AND you have their shoes. 
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Before you judge someone, walk a mile in their shoes... That way, if they get mad, you're a mile away. AND you have their shoes. 
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post #153 of 184
Thread Starter 
I can't see anything in your photo that obviously looks like mold - do you see any? Would probably be fuzzy like bread mold.

Absque sudore et labore nullum opus perfectum est

 

 

Proudly raising: Muscovies; a Runner, a Pekin, and their mixed offspring; various breeds of dual-purpose chickens including American Bresse and French Black Copper Marans; and several rabbit breeds.

 

unabashed logophile | mad zymurgist | compulsive philomath | pro-Oxford comma

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Absque sudore et labore nullum opus perfectum est

 

 

Proudly raising: Muscovies; a Runner, a Pekin, and their mixed offspring; various breeds of dual-purpose chickens including American Bresse and French Black Copper Marans; and several rabbit breeds.

 

unabashed logophile | mad zymurgist | compulsive philomath | pro-Oxford comma

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post #154 of 184
Quote:
Originally Posted by FoodFreedomNow View Post

I can't see anything in your photo that obviously looks like mold - do you see any? Would probably be fuzzy like bread mold.

I didn't see any... I'll feed it tonight! What's the ratio again? It's been awhile :P

Before you judge someone, walk a mile in their shoes... That way, if they get mad, you're a mile away. AND you have their shoes. 
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Before you judge someone, walk a mile in their shoes... That way, if they get mad, you're a mile away. AND you have their shoes. 
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post #155 of 184
Thread Starter 
I use 1/2 cup of unbleached flour (don't use bleached - I tried using some I bought in error and the starter was not happy) to 1/4 cup dechlorinated water (chlorinated water could retard the starter's activity). Good luck!
Edited by FoodFreedomNow - 12/13/16 at 11:58am

Absque sudore et labore nullum opus perfectum est

 

 

Proudly raising: Muscovies; a Runner, a Pekin, and their mixed offspring; various breeds of dual-purpose chickens including American Bresse and French Black Copper Marans; and several rabbit breeds.

 

unabashed logophile | mad zymurgist | compulsive philomath | pro-Oxford comma

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Absque sudore et labore nullum opus perfectum est

 

 

Proudly raising: Muscovies; a Runner, a Pekin, and their mixed offspring; various breeds of dual-purpose chickens including American Bresse and French Black Copper Marans; and several rabbit breeds.

 

unabashed logophile | mad zymurgist | compulsive philomath | pro-Oxford comma

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post #156 of 184
Quote:
Originally Posted by FoodFreedomNow View Post

I use 1/2 cup of unbleached flour (don't use bleached - I tried using some I bought in error and the starter was not happy) to 1/4 cup dechlorinated water (chlorinated water could retard the starter's activity). Good luck!

Thanks!!

Before you judge someone, walk a mile in their shoes... That way, if they get mad, you're a mile away. AND you have their shoes. 
Reply
Before you judge someone, walk a mile in their shoes... That way, if they get mad, you're a mile away. AND you have their shoes. 
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post #157 of 184
Thread Starter 
Quote:
Originally Posted by TroyerGal View Post

Thanks!!
YVW. You might want to pour off the hooch before you feed it - this site has more info: http://www.culturesforhealth.com/learn/sourdough/sourdough-troubleshooting-faq/.

Absque sudore et labore nullum opus perfectum est

 

 

Proudly raising: Muscovies; a Runner, a Pekin, and their mixed offspring; various breeds of dual-purpose chickens including American Bresse and French Black Copper Marans; and several rabbit breeds.

 

unabashed logophile | mad zymurgist | compulsive philomath | pro-Oxford comma

Reply

Absque sudore et labore nullum opus perfectum est

 

 

Proudly raising: Muscovies; a Runner, a Pekin, and their mixed offspring; various breeds of dual-purpose chickens including American Bresse and French Black Copper Marans; and several rabbit breeds.

 

unabashed logophile | mad zymurgist | compulsive philomath | pro-Oxford comma

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post #158 of 184
Quote:
Originally Posted by FoodFreedomNow View Post


YVW. You might want to pour off the hooch before you feed it - this site has more info: http://www.culturesforhealth.com/learn/sourdough/sourdough-troubleshooting-faq/.

Okay... :thumbsup

Before you judge someone, walk a mile in their shoes... That way, if they get mad, you're a mile away. AND you have their shoes. 
Reply
Before you judge someone, walk a mile in their shoes... That way, if they get mad, you're a mile away. AND you have their shoes. 
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post #159 of 184

I lacto fermented some purple cabbage sauerkraut and garden beans awhile ago... I love my fermented products very salty. I have been removing the lacto veggies from the container and putting salt on just before eating because I am scared adding lots of salt directly to the lacto fermenting containers will kill the good lacto bugs. Does anyone know if salt will kill off the good lacto bugs or does salt just inhibit bugs from growing?

post #160 of 184
Thread Starter 
Quote:
Originally Posted by Maeschak View Post
 

I lacto fermented some purple cabbage sauerkraut and garden beans awhile ago... I love my fermented products very salty. I have been removing the lacto veggies from the container and putting salt on just before eating because I am scared adding lots of salt directly to the lacto fermenting containers will kill the good lacto bugs. Does anyone know if salt will kill off the good lacto bugs or does salt just inhibit bugs from growing?

It seems there's a "sweet spot" for salinity in the brine: too much salt will inhibit growth of the good bacteria and too little may allow mold and bad bacteria to grow. I don't like mine too salty, so I use as little salt as possible (while still maintaining a safe level) and add whey from milk kefir to the ferment.

 

I find that Cultures for Health has a lot of good information about fermenting - here's an article you may find helpful: http://www.culturesforhealth.com/learn/natural-fermentation/how-much-salt-brine/.

 

Have you also made sauerkraut from green cabbage?  I really prefer purple cabbage SK...it tastes a bit sweeter and is just tastier, IMO.  :)

Absque sudore et labore nullum opus perfectum est

 

 

Proudly raising: Muscovies; a Runner, a Pekin, and their mixed offspring; various breeds of dual-purpose chickens including American Bresse and French Black Copper Marans; and several rabbit breeds.

 

unabashed logophile | mad zymurgist | compulsive philomath | pro-Oxford comma

Reply

Absque sudore et labore nullum opus perfectum est

 

 

Proudly raising: Muscovies; a Runner, a Pekin, and their mixed offspring; various breeds of dual-purpose chickens including American Bresse and French Black Copper Marans; and several rabbit breeds.

 

unabashed logophile | mad zymurgist | compulsive philomath | pro-Oxford comma

Reply
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