Any Home Bakers Here?

That reminds me of the time my former MIL decided to make her own sauerkraut. She made up several big crocks full of cabbage, shoved the lids on tight and stored them in her basement while she went on vacation. She came home to a reeking house and a basement covered in rotten cabbage (the crocks had exploded because the lids were tightly sealed).:lau
That happens with sourdough starter and homemade soda too! Fermentation is fun but can be very messy....
 
That happens with sourdough starter and homemade soda too! Fermentation is fun but can be very messy....
Yep and BEER!!!! :weeI never have had a bottle blow doing homebrew but then I always used overengineered German bottles. But quite often when cracking open a bottle it was quite obvious I had eyeballed(and not calculated) the final carbonating sugars. This was probably due to my "evaluations" on previous brew runs during the bottling process.
 
Agreed I think i'll try the canned del monte variety and see how that goes the Libbey one just makes me so miserable but it tastes the best.
If you can find it in Texas - I think that FRANKS KRAUT is probably the best I have ever had. It is the only stuff I buy. They have it in cans, jars and fresh in bags in the stores around here. But Northeast Wisconsin was settled by Germans and such so it is a vital part of our diet (at least in my family).
 
That reminds me of the time my former MIL decided to make her own sauerkraut. She made up several big crocks full of cabbage, shoved the lids on tight and stored them in her basement while she went on vacation. She came home to a reeking house and a basement covered in rotten cabbage (the crocks had exploded because the lids were tightly sealed).:lau

Brothers GF know everything he wanted cabbage and brauts they lived in a single wide trailer just then so she put it in his shop blew the doors off :gig

Yep and BEER!!!! :weeI never have had a bottle blow doing homebrew but then I always used overengineered German bottles. But quite often when cracking open a bottle it was quite obvious I had eyeballed(and not calculated) the final carbonating sugars. This was probably due to my "evaluations" on previous brew runs during the bottling process.

Grandad had beer bottles going off as preacher came to dinner :confused:
 
Yep and BEER!!!! :weeI never have had a bottle blow doing homebrew but then I always used overengineered German bottles. But quite often when cracking open a bottle it was quite obvious I had eyeballed(and not calculated) the final carbonating sugars. This was probably due to my "evaluations" on previous brew runs during the bottling process.
The big problem with home brewed soda is that you do not use up all of the sugar. Even refrigerated, it will still ferment.
 
When we first started making sauerkraut we purchased a large crock, and only used it once.

The reason is I like to use glass gallon Ball jars with the bale lid, or the European Fido jars, because I can see if mold starts to grow on top without opening it up, unlike the crock. If there is a problem with mold in one jar, I don't have to throw away the entire batch, but only one jar.

Also, the jars are easier to handle, wash, and carry than a heavy crock.
 
When we first started making sauerkraut we purchased a large crock, and only used it once.

The reason is I like to use glass gallon Ball jars with the bale lid, or the European Fido jars, because I can see if mold starts to grow on top without opening it up, unlike the crock. If there is a problem with mold in one jar, I don't have to throw away the entire batch, but only one jar.

Also, the jars are easier to handle, wash, and carry than a heavy crock.
Some good points here and simple, but I do trust the technology of the older generations and the fact it is a buy once and use for a lifetime aspect of what is available at Lehman's(shame they Americanized the name).
 
If you can find it in Texas - I think that FRANKS KRAUT is probably the best I have ever had. It is the only stuff I buy. They have it in cans, jars and fresh in bags in the stores around here. But Northeast Wisconsin was settled by Germans and such so it is a vital part of our diet (at least in my family).

I agree...that is good kraut!
 
I agree...that is good kraut!
Ok I'll look a Wally World I think I have seen some "Franks" products there. I haven't noticed any at HEB stores but they have an online shoper website that will let me find which stores stock it. I feel guilty every time I purchase things at Wally world and prefer to shop local for a number of politically bent reasons.

Poo HEB only carries his sauces. <-edit
 
Now that my next Kraut seems sorted does anyone want to volunteer up their favorite chicken soup/stew recipes?

I have at least one rooster who is a 50/50 on getting himself culled in my opinion and it is going to get me into hot water with my better half. I just want to do it on a full stomach and see your wonderful tasty ideas if you are willing to share.

Were I to cull today I might get 1-1.5 lbs of useful meat/stock base. Please make my stomach rumble so my first cull is more... ahem.. palatable.
 

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