In case you're wondering, Candida milleri, Saccharomyces exiguus, Lactobacillus sanfranciscensis and I have been collaborating to make some hella good sourdough. You have to visit to taste (if you're lucky, you'll get some sauerkraut, home brew and farmhouse cheddar as well).
6 comments:
Is that made with your local micro-flora? Are you making your own cheddar? Color me impressed.
I bought an official SF sourdough culture, so that's why I can confidently state the species of the yeast and bacteria in my bread. Now that I'm better at making this bread with the culture, though, I plan to capture more wild yeast and bacteria.
The cheddar turned out like feta, but I'm going to give it another try.
I remain impressed.
Your bread is coming along really nicely!
That's a delicious SCOBY if I have ever seen one.. kudos...
Well, JB, thanks. We encourage tasty SCOBYs in our home.
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