Category: Sourdoughs and SCOBYs

In October 2013, I had funding from the Great Lakes Colleges Association to search for historic and recently authentic sourdough breads in San Francisco.  San...

Alright, I admit it looks funkadelic.  Those are bacterial tendrils trailing from a floating SCOBY (Symbiotic Colony of Bacteria and Yeast).  My SCOBY is content...

A trio of Meyer Lemons about to donate some juice to my Rooibos Kombucha.  They say that the kombucha SCOBY really only works on a...

        Bananas, cornmeal, golden flaxseed meal, oat bran, crushed walnuts, cranberries, okara (spent soybean mash from my soymilk maker), and a pair...

Organic rolled oats, soaked golden raisins, dried cranberries, walnuts, and brown sugar.  Cripple Creek whole wheat starter.  Enough said.         Eight pints...

This baby had flax seeds, oats, sunnies, cornmeal, and bulgur.  It was still the softest, tastiest (Cripple Creek starter) sourdough you can imagine. A bit...

One of my best breads in like forever.  I let his pair of light rustic ryes grow very slowly for 24 hours in the fridge...

I’ve been experimenting with new recipes, kneading styles, baking temperatures, shapes, and oven configurations.  Here’s a pair of bâtards made with one of my three sourdough...

The green tea in this batch of kombucha was imported by my brother-in-law’s Chinese friend.  It is a premium tea, probably worth around $100 a...