All the posts in "fermentation"

Sourdough Flatbread


  • 100g Community Grains hard red winter whole wheat flour
  • 400g White flour
  • 100g Mature active levian
  • 400ml 97° water

Rose overnight, oven should’ve been a bit hotter it cooked too long and got a bit stiff.

View Post

Red Wine Vinegar


This was from a bunch of wine (2 or 3 cases) that were left after we cleaned out the office a month or so back.

View Post

Cherry Soda


  • 260 ml Cherry Juice
  • 53 g Lemon Juice
  • 2 tbsp Ginger Bug
  • 40 g Turbinado Sugar
  • 300 ml water

This was a really small amount (one little 16oz bottle) but it had a dark, funky over-ripe fruit aroma to it and I used it in a few Gin spritzer drinks that were pretty tasty. Needed a lot of bitter to balance out all of the funk.

View Post

Citrus Dew


  • 175 ml Orange Juice – strained
  • Zest of 1.5 Lemons
  • Zest of 1.5 Limes
  • 60 ml Lemon Juice
  • Juice of 1 Lime
  • 250 g Organic Cane Sugar
  • 200 g Turbinado Sugar

This was really good — it’s supposed to be a mountain dew clone, and it was crazy refreshing. We started using it in a rum drink (just this and Flor De Caña 4-year). We call it “Dewing it on the Beach” AMIRITE

Dewing It on the Beach

  • 2 Oz White Rum, Preferably Flor De Caña 4 Year
  • 6 Oz Citrus Dew

Serve with a lime wedge and as many tiny umbrellas you can get in that glass.

View Post

A.C.E Soda

This was something I found in a book, apparently it’s a flavor or term that is more common in Europe? It stands for:

  • Vitamin A
  • Vitamin C
  • Vitamin E


  • 700 ml Orange Juice, strained
  • 67ml Carrot Juice, strained
  • 1.7l Water
  • 200g Organic Cane Sugar
  • 200g Turbinado Sugar

All I feel like I got out of this was the carrot, but it was refreshing, couldn’t drink a lot though.

View Post

Ginger beer


  • Water 934 ml +880ml
  • Ginger 34 g
  • lime juice 80 ml
  • Ginger bug 110 ml
  • Sugar 370g

Separated into 2 bottles and left in the pantry. Will check back in about 2 weeks.

Wednesday, May 10 2017 11:40

Came into the apartment and a bottle exploded, let pressure off the other one and put it in the fridge. That one exploded a month later hah.

View Post

Natural Pickles #1


  • 1 tsp yellow mustard
  • 1 tsp dark mustard
  • six allspice berries
  • 4 cloves
  • 5 juniper berries
  • teaspoon black pepper


  • 376 g carrots
  • 213 g snap peas
  • 21 g fresh garlic
  • 2 cloves dried garlic

Covered with a 5% brine and weighed down with a terra-cotta pot saucer.

After Fermentation

The juniper was way too much. Flavor was awful. The consistency of the veg was amazing though — super crisp and clean.

View Post

Overnight Poolish

Poolish mixed @ 12:50 PM 

  • 500g Flour
  • 0.06g Yeast
  • 500g Water 92°

Making this for Easter dinner – mixing poolish on Saturday and will mix dough & bake before leaving for church.

Stalled out the dough by placing in fridge overnight. Poolish came out of the fridge at about 39° F; put in a 100° F oven to bring up to 47° F

Final Dough

  • 500g flour
  • 21 g salt
  • 3 g yeast
  • 250 g 105° F water

Sunday, Apr 16 2017 06:30

Added water to the poolish and dumped into the flour mix, final temp was 77° F folded 3 times before 7:30.

View Post