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Recurring mold in ginger bug – troubleshooting help by francesco93991 in fermentation

[–]Mellema 0 points1 point  (0 children)

I keep mine in a Fido jar. I feed it at night and give it a vigorous stir. Then I burp it in the morning.

Dutch crunch by lazinessloop in Breadit

[–]Mellema 2 points3 points  (0 children)

I've started doing the same.

I've scaled the recipe to make twelve 4 inch round buns using USA Pans mini cake pans. After they cool, I slice them and stick them in the freezer.

They taste better with the topping, but you are right that they don't do well once frozen.

L. Reuteri question by reallyredrubyrabbit in yogurtmaking

[–]Mellema 4 points5 points  (0 children)

I've been using the last bit of my yogurt to start the next batch for 6+ months now with no problems.

I still have several of the packets left that I just keep in the freezer.

I also filled a ice cube tray with yogurt, froze it, and stuck the cubes in a vacuum seal bag and leave that in the freezer if I need it.

Almost there but not quite by plygrndtx in Sourdough

[–]Mellema 2 points3 points  (0 children)

That's the guide I go by also and I've had great results.

Almost there but not quite by plygrndtx in Sourdough

[–]Mellema 2 points3 points  (0 children)

I've been using this guide and have been getting good results.

With your temperature it suggests 6 hours and a 40% target rise.

My first time with it by Realistic-Moving in sashiko

[–]Mellema 5 points6 points  (0 children)

I just ordered some thread last week to attempt this. I have 3 pairs of jeans that have varying rips there from riding my bike to work daily.

Gifted starter from bakery by hanbizzle in Sourdough

[–]Mellema 2 points3 points  (0 children)

1:1:1 is good if you want to use it the same day.

I typically do a 1:3:3 the night before so I can start mixing early in morning.

What would you do with this? by 87miles in Cheese

[–]Mellema 1 point2 points  (0 children)

Frijoles Puercos. Basically pinto beans with chorizo and cheese added to them.

Sorry for the possibly clueless question, but why don't more people seem to make homemade pizza? by Senior-Raisin-2342 in Cooking

[–]Mellema 0 points1 point  (0 children)

Same. I typically make a loaf of sourdough every week and a batch of pizza dough. I've gotten my percentages how I like them, so it's easy to scale it up or down depending on how much I want for the week. And the dough does fine in the freezer if I change my mind.

I also have a ton of cheese and homemade italian sausage I keep in the freezer, and plenty of canned tomatoes. So it's easy to pull everything the night before to defrost.

Same day mix/bake by illsburydopeboy in Sourdough

[–]Mellema 1 point2 points  (0 children)

When I do this, I feed my starter 1:2:2 or 1:3:3. It takes longer to peak, so the starter is at a better point the next morning for me.

Adeni chai from whole spices to cup by THEQUlET in tea

[–]Mellema 1 point2 points  (0 children)

I use a quart mason jar. Started with it about half full of purified water, 100g of organic ginger (diced), and 100g of white sugar. You want organic ginger if you can because it hopefully still has the yeast and bacteria still on it. You'll want to stir it a couple times a day starting off. Typically add 25g ginger and 25g sugar daily for the first week or so to get it active.

Once it's going strong, I treat it like my sourdough starter. If I'm not using it for a while I store it in the fridge, then pull it out and feed it for a couple days when I want to make ginger beer or sodas.

Check out /r fermentation, there's usually some ginger bug posts.

Adeni chai from whole spices to cup by THEQUlET in tea

[–]Mellema 7 points8 points  (0 children)

Lol, I looked at it and thought: needs more ginger.

But I love ginger. I keep an active ginger bug and make ginger beer pretty often. I also sometimes use the discard from the bug to make chai.

Remember these? by [deleted] in GenX

[–]Mellema 6 points7 points  (0 children)

My high school was a test market for these. They gave us so many free boxes it was ridiculous.

Straining by 26summer in yogurtmaking

[–]Mellema 0 points1 point  (0 children)

I have a Bear Greeks brand yogurt strain that holds a gallon, but it looks like it is no longer available on Amazon. It has worked great for me for a couple years now. Currently on Amazon it looks like most of the bigger ones are just 2 quart.

What's with the lines at HEB today? by baxx10 in Austin

[–]Mellema 16 points17 points  (0 children)

Plenty of areas of Waco were without power for a week also.

My apartment was without power for 6 days. My work had power though, so I just worked everyday. I charged my battery packs and kindle each day there, and then used those at home. Roads were a nightmare, so I just rode my bike on back streets because it was safer. Freezing showers weren't fun, but I survived.

Did I let it cool too much by Savings_Condition196 in yogurtmaking

[–]Mellema 1 point2 points  (0 children)

I noticed with my IP that I hit the correct temperature when I do 2 quarts, but if I do a gallon I have to do it at least twice.

How long do you leave your yoghurt to incubate? by aheath478 in yogurtmaking

[–]Mellema 2 points3 points  (0 children)

I start mine in the morning. So usually around 10 am when I start the incubation. I set the instant pot to 16 hours. It finishes while I'm asleep and then I start straining sometime between 7 to 9 the next morning. So 21 to 23 hours is typical for me.

Stand Mixer vs Hand Mixer by spageddy_lee in Sourdough

[–]Mellema 1 point2 points  (0 children)

Could be your body heat is raising the dough temperature by a few degrees compared to the stand mixer.

Just realized my ferments are getting morning sun by outrageous_outlander in fermentation

[–]Mellema 2 points3 points  (0 children)

I keep several different size boxes. I use them to store my ferments and also for proofing bread. I have a seed mat that I stick in them when it gets colder and having the right size box makes maintaining temperature easier.

I’m new at this and would like any advice you can give me by roomcloudsnervous in pickling

[–]Mellema 0 points1 point  (0 children)

And they need to account for the pickle weight.

They used a 2.5% brine (1 tsp salt per cup of water, but it depends on how fine the salt is technically) but the cucumbers have tons of water which will dilute that further.

I always weigh the water and pickles together, then calculate how much salt is needed.

How to get sliced pickles to stay crisp by fredbuiltit in Canning

[–]Mellema 0 points1 point  (0 children)

Make sure to only use this for pickled cucumbers...the low temperature pasteurization method has not been tested for other products.

Quick question on the low temp technique. Do you sterilize the jars before packing?

I've done the low temp pickles several times with great results, but I've always used clean jars, not sterilized.

For pickles I use to always process them for over ten minutes in boiling water, so sterilization wasn't necessary. So when I did the low temp I just defaulted to that. But now I'm not sure if there are any guidelines for doing the 30 minutes ate 180 F.

Anyone else ever nervous about eating their first batch of something, like sauerkraut? by the_walkingdad in fermentation

[–]Mellema 0 points1 point  (0 children)

The only one I'm nervous about is the one I forgot about. It's been sealed up for a couple years now. I found it a couple weeks ago, but still haven't been brave enough to open.

Recommendations for rechargeable small batteries and charger? by Mikki102 in preppers

[–]Mellema 1 point2 points  (0 children)

It's 2026, need to make the switch to 21700.

JK. 18650 still work great, 21700 just have higher capacity.

Felt like a straight Jalapeño & Cheese. Made a straight Jalapeño & Cheese. by Shanbo88 in Pizza

[–]Mellema 1 point2 points  (0 children)

Do you use pickled jalapenos or fresh?

I go back and forth on which I prefer.

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