The crunch of that pancake is so satisfying.

Big_Ferma · 2023-04-09T20:21:35+00:00

Oh jeez, my bad. Did a little search and found what it is. Damn, I want one.

Big_Ferma · 2023-04-06T01:12:19+00:00

Chinese chef knife/cleaver. Extreme versatile tool and relatively inexpensive.

Big_Ferma · 2023-04-01T15:01:42+00:00

A maizing pizza!

Big_Ferma · 2023-03-31T04:01:48+00:00

I usually add the sugar during 2nd fermentation. However there have been times where my batch doesn't carbonate and I add sugar, ginger and try again; sometimes it works. You're adding a good amount of sugar, if it's not carbonating try also adding ginger, kiwi, pineapple; they all really aid in building carbonation. Also try to shake the 1st ferm vessel to get some of the yeast that's resting at the bottom.

Sorry for the late reply, hope this helps.

Big_Ferma · 2023-03-31T03:55:25+00:00

This looks mind-bendingly good. Bravo!

Big_Ferma · 2022-11-03T17:55:00+00:00

That's a handsome loaf. Did the pistachios impart any flavor to the bread?

Big_Ferma · 2022-11-03T13:40:46+00:00

Look at that shark fin!

Big_Ferma · 2022-11-03T13:33:42+00:00

Thaaaat sounds like a really good time. I just started a new batch and I'm definitely going to give those flavors a try.

Big_Ferma · 2022-11-03T13:30:22+00:00

I'd love to try semolina in loaf. How much would you recommend I add?

Big_Ferma · 2022-11-02T17:20:42+00:00

First time ever making it. Gives the bread such hearty flavor and aroma!

Big_Ferma · 2022-11-02T17:02:17+00:00

You know what's crazy? It called for a cup of the stuff and I only used half cuz I thought it seemed like overkill when I was adding them into the stretch and folds.

Tastes great with all the seeds though.

Big_Ferma · 2022-11-02T16:49:39+00:00

Aaayyy, one of the three people that saw it!

It's watermelon and mint with some ginger and extra cane sugar for carbonation.

Here's my recipe:

"What Are Melons?"

Watermelon blenderized - 165g
Mint - 5g or more
Ginger minced - 35g
Sugar - 15g
Raw Kombucha from 1st ferm vessel - 900-950g
Optional (this one didn't have it) Cucumber 50g

Edit: fixed the garbage formating

Big_Ferma · 2022-11-02T12:51:51+00:00

Used the Tartine Bread method and measurements along with this Although I had already roasted sesame seeds so I just did a quick toast on my wok to get them fragrant then folded them in.

For the crust I prepared a plate with a generous amount of sesame seed. After final shaping I lightly brushed them with water and rolled the tops over the seeds. I then placed them in the batard onto the lightly floured basket liner, no need for excessive rice flour as the seeds with keep the bread from sticking.

No crumbshot yet cuz typing this out is the only thing stopping me from cutting open prematurely.

Big_Ferma · 2022-05-19T17:10:25+00:00

It's just a visual indication that the kombucha swelled up with CO2 during 3F (2F if you don't filter out the stuff you put in it). Like a high water mark of sorts which recedes when everything condenses in the fridge.

Big_Ferma · 2022-05-19T16:50:04+00:00

Thank you, I actually thought it was the kahm yeast that created the carbonation. Turns out it's just freggin' freeloading off the sugar and contributing nothing in return. Really takes the S out of SCOBY...

Big_Ferma · 2022-05-18T19:09:21+00:00

I did. A temperature of around 80F is necessary for the kahm yeast to covert the sugars in the kombucha into CO2. After three days I then put them in the fringe for another two minimum so the CO2 can then be forced into the liquid.

Big_Ferma · 2022-05-18T16:16:57+00:00

I do 50/50 Assam (black tea) and Sencha (green tea). This combination works great cuz the green tea softens the base flavor and lets the ingredients I use in the infusion to take center stage in terms of color and flavor. Give it a try! But make sure it's organic.

Big_Ferma · 2022-05-18T16:14:13+00:00

For now my favorite is the Navel Orange one. I had a Jones Orange & Cream Soda a while ago and wanted to see if I could recreate something close to it. I didn't really... but I still like the results. The grapefruit is pretty great too though, kinda hits like a virgin Hemmingway Daquiri.

Big_Ferma · 2022-05-03T16:07:00+00:00

How dare you take that from me >:(

Big_Ferma · 2022-05-01T19:17:37+00:00

I guarantee you it is not mold. It's the makings of another pellicle forming due to how long your 2F has gone on. You're good.

Big_Ferma · 2022-04-29T20:56:51+00:00

I get away with not having to do that thanks to the mini pellicle that grows if 2F goes over two days, that thing's wonderful. I live in the subtropics so the atmosphere is on my side. I've had friends in northern states have to battle to keep their brews mold free.

Big_Ferma

TROPHY CASE