Sourdoughs and SCOBYs

Some fermentation and some not





From left to right are an empty pot of rooibos tea, a Japanese green-tea fermenting into kombucha, and an exceptionally delicious experiment Isaac ran.  He ground coffee and using cold filtered water (second from right) and tap water (right) let the coffee brew for twenty-four hours before filtering and refrigerating.  The result was a very smooth, espresso-like drink that has been just the ticket for hot summer afternoons.
IMG_1457Seasonal fruits simmering on the stove: fresh strawberries, blueberries, cherries, cranberries, and a few figs.  I made a couple of quarts and they are disappearing quickly over granola and ice cream.



IMG_1489Only 941 more practice loaves to make, but I’m getting there.  Purchased some King Arthur Special Bread Flour when I exhausted my usual fare of white bread flour and found it made a huge difference.  Check out the color of these baguettes.

IMG_1493Now look at this crumb.  Not as fully riotous as it ought to be, but still better than anything I’ve made previously.







IMG_1494Turkey and avocado on a fresh baguette.  Not quite France, but almost…