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I've never made kombucha but have been thinking about it. Do you have to keep feeding the scobies you are saving in the jar like sourdough? Also, if you put fruit chunks in for the 2nd ferment do you eat that fruit or just throw it away?
It can take much longer breaks than sourdough, I normally take the winter off from making kombuch and just leave my scoby in the sweet tea for like 6-7 months and then refresh it when I'm ready to make it again, just don't let it run out of liquid it's sitting in. And if you like chunks you and just drink the fruit or you can strain it out, both work great. I don't mind the texture of the fruit so I just drink it. My husband doesn't like it so he strains his and we feed it to our chickens.
Cornbread has never been a "thing" in Canada so I would always purchase cornbread mix when we went to the US. This is so much better, I can get cornmeal here.
Hi Melissa thanks so much. Prayers to Your Mom and all others. This recipe helped when we had minimal ingredients at home. Our Family and friends enjoyed it. You are truly blessed. The instructions are easy to follow and the results are heartfelt good. Take care. Love, respect and appreciation from Cape Town, South Africa. 💖🙏🎁👍
Great video! Thank you! I have a question: I’m soon going to be going out of state for about 3 months. If I leave my SCOBY in a large amount of tea, can it be left unattended for that long? If not, I could take it with me, but I’m thinking traveling with the jar open could be a challenge. Would it be harmful to seal it up for 8-12 hours at a time?
I don't make it all winter long and just let it sit in the 1/2 gallon of sweetened tea! No problem there. Some of the tea will evaporate and it will get really vinegary so when I come back to it after a few months off, I just discard all the really sour liquid except for about 1/2 cup to start my next new batch. I'd leave it at home, it'll be fine! Another option is to put the scoby in just a little sweet tea (maybe 2 cups) add a lid and stick it in the pantry. It'll be fine like that too, just don't use all the liquid when you get home.
Making my first load today using your recipe…I tried following it on the website but the DANG POP UP ADS made it just miserable…so glad you have a youtube channel and I can watch the video….easy peasy
The pop up ads are part of the internet! I do try to keep my ad density on the low end, but I make no money from youtube and I don't provide all this free content for no pay :) Those ads keep the lights on. Thank you for supporting me!
I have made this recipe a few times and I never get all the flour to mix with the water in the first step. There's always lots of loose flour sitting in the bowl when I let it rise. It seems moister after the first rise, so I wind up kneading the extra flour in at that point. Everything else goes well and the bread tastes wonderful ... but why can't I get all the flour to mix in?
It just has a lot to do with the amount of protein in the flour and the brand you are using. You are fine to adjust as needed and knead in extra as needed when making!
@@BlessthisMessBlog I don't actually knead in extra. What happens is when I first combine the water/starter mixture with the flour there is far too much flour and it won't all mix in. When it rises it's moister, so I can usually knead the rest in at this point - but there are often hard lumps of dough. The last time I made it, there were pockets of raw flour in the middle of the loaf.
I've been wanting to try making sourdough bread but it seems so labour intensive and daunting. After finding your videos on RU-vid today, I've decided to give it a go! I am an experienced bread baker, but I've never made sourdough before! I used your starter video to make my very first sourdough starter today, so I'm hoping the process will be simple and fun 😊 thanks for the great videos! Oh! My husband bought me a Dutch oven today as a gift! Haha I found it ironic as he had no idea was going to make bread 😅
Just started my first second fermentation. I blended frozen pineapple with a little of my first fermentation and added it to 3 bottles evenly. 🎉 I added the first fermentation to fill the bottles, I got LOTS of foam! Most of the neck of the 16 oz bottle. The foam didnt go down much. I cleaned the tops, closed them up and put them ( 3 bottles)in the box they came in.... for safety incase they explod. What is the best way to add blended fruit? Was it the pineapple or would any fruit make foam if blended? I'll try the small pieces of fruit next time. Love the video!
Sometimes when mine is super foamy I'll wait like 30 minutes and then use a chop stick to kind of stir it down in the bottle to add more to it. Most fruit that I try foams quite a bit!
Not a lot, this recipe is really flexible, you can let it rise up to 24 hours on the counter even. Longer rising time is a longer fermenting time and the dough will start to get more sour and more wet the longer it rises, but a 4 hour difference is not very significant. The flexibility is more for it to work for your schedule. The goal is to not be a slave to the sourdough and make it work for your life!
OMG THANK you for this! I love light, fluffy, glazed donuts and maple glazed.. I can't wait to make these. I stopped buying them years ago because of the cost. I'm so happy about this recipe. The video is excellent 😄
It doesn't stop completely but it slows down very significantly. They can totally get crazy carbonated and VERY pressurized. This will depend a lot on how sugary the fruit you did the second ferment with was too. I'll often open my with a towel over the top in the sink just as a precaution and it's generally better to open it, let a little air out, close, and let it settle, kinda like you would when you are opening a bottle of soda that has been shaken.
So I just fed my starter yesterday. If I want to make bread again today do I need to take it out of the fridge and take out 50g of it and then add 50g each of water and flour again and then let it sit before making the bread dough? or can I just take out the 50g let it sit to double and then make the dough?
Hey, Melissa! I started my dough earlier in the day. Will it hurt my bulk rise if I let it sit out more than 8-10 hours? Internet said I should stick it in the fridge to prevent overproving. What do you think?
You have some flexibility. If you are goin to leave it out 8-16 hours it'll be fine. If you want to push it closer to 24 hours or so I would put it in the fridge!
That disc is NOT a SCOBY. That jelly like disc is the PELLICLE. The PELLICLE is not necessary for making kombucha. What is needed for making kombucha is the SCOBY which is the liquid with the strands suspended in the SCOBY/liquid below the PELLICLE.
Hi Melissa, I am new to baking bread. I was giving a 20 year old starter and worried I’m going to mess it up. After receiving the starter jar I fed it and put it in the fridge. I would like to bake the loaf tomorrow. When I take the starter out of the fridge do I feed it and let it sit on the counter for a few hours before making bread mixture or do I just use the starter right out of the fridge after emptying the liquid on top?
Thank you for instructions. It was very helpful to me. I have had my 3-quart instant pot 3-4 years and have not really used it, but with what I heard I feel I can realloy use it.
Weeks? Months? It'll just keep slowly fermenting and gets super tart and vinegary if it sits a really long time AND it gets more carbonated to open with caution (outside even) if it's sat a long time.
Nope, it's not an established starter yet... it's just some flour and water on it's way to a starter. You can do that (remove from starter and feed it and then give it to a friend) once it is established!
My friend gave me a scoby in one of the smaller (half pint) mason jars, but it's a smaller piece than I am used to seeing. Does it matter? And I don't have any fresh starter tea, only old starter tea and maybe a half cup of the starter tea from the active scoby the friend gave me a few weeks ago. Will this be ok?
It will be great! And you might just need to ferment your tea a little longer if your scoby is little while it grows, so instead of 5-7 days the first ferment, you might want to go 10 days, but I've found that most cultures do really well even if they are small! It will totally work....
I have been making gallon batches, but it's too much for me. I like this small batch method. My SCOBY is big, so it it ok to cut it down to fit better in the smaller jar?
Yes! I cut mine down every now and again because a big scoby ferments the tea faster than a small one so to keep on my weekly schedule I don't like it to get too large. You can share the extra with friends or I need mine to my chickens for a probiotic boost!
Trying to make starter for third time. Starter #2 developed a hard shell on top with spots of mold. This was after I mixed the AP flour with King arthur unbleached flour. I thought it was this. Discarded the whole thing and made a new starter. Starter #3 New jar, king arthur unbleached flour and water. Day 2 of this starter went great. Tiny bubbles seen, fed it with 50/50 and let sit. It rose above the rubber band about a third. I was so excited. Day 3. This morning I checked, it is developing a hard shell. I don't see mold. But the hard shell is developing. Why is this? Any help or tips are appreciated. It is kept in oven with light on or on the entertainment center (72 degrees)
Don't toss it out! It's just getting too dry! So either add a little more water or cover the top with something thicker like a canning lid. You can just scrape off that top and keep going. You can also stop putting it in the oven and see how it does on the counter...
Hi Melissa, I like the simplicity of your recipe. I see that most recipes have a retard stage in the refrigerator. What is the reason you don't do rhat step?
Q1:After your starter is active, do you still discard the starter on day 4, like you do when you are creating the starter? Q2. In the post you mention discard day/feed day. Can you go into detail on how to do this.
Yes, after day 4 you discard and feed every day until it stays nice and bubbly. Once it's active (after a week or two) then start using it and you can keep it in the fridge so that it doesn't need to be fed every day. Just discard and feed on baking days.
For some reason I can't wrap my head around this. Lol. So basically this would be the schedule? Day 1 50g flour 50g water 24 hours in warm spot Day 2 Add 50g water 50g flour 24 hours warm spot Day 3 50g water 50g flour 24 hours warm spot Day 4 New jar add 50g mixture 50g water 50g flour 24 hours warm spot Continue this process for 2 weeks? I've been adding the weight of flour and water by volume each time. 🤦🏼♀️ Example Day 3 I added 100 g of water and 100 g of flour. Did I mess it up and have to start all over? 😢
Hi.. I am new to making sourdough starter and bread. My neighbor gave me a starter, and I'm not sure how to proceed. I like your video. Makes it look very simple. I'm starter gonna try. What kind of pan is it that you are using to bake in? Where can I find one? Thanks for your video.
It's just a dutch oven with a lid. They are easy to find on Amazon and even Walmart or places like home goods often have them. Look for one that's around 6 quarts!
I love the quantities you gave here- perfect if you don’t have much storage space. I appreciated how unfussy you made the process. Great for a quick review of the whole cycle. Thank you.
