A question about your sourdough

[Guest guest]

Hi Lois,

So interesting to read your mail.I have in the last 10 days started the

sourdough route.I started by making the raison sourdough starter.The

instructions were not too clear,unless I am thick.After you make the mother

dough,it says to take 125grams of this and refresh it with more flour and then

put it in the fridge,and it can then be used.My question is what do you do with

the rest of the dough,that you took the 125grams from?

Like you,I have just joined the Kombucha group,and start mine next week.Today I

started the Kefir!

Good luck with your endeavours-you sound just like me! Thanks.Lynn

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> Moderator: For some reason I am unable to get a box to show up for a subject

line. It flashes and disappears.

> Newbie questions, hope these are not too dumb.

> I have read that KT may be tasted using a straw. Is it OK to use a straw

directly from a new package of straws without washing it first? How do I keep

from disturbing the forming scoby? I am on day 6 approaching day 7 of my first

brew. My house is 78-80 degrees F. I was sent only a tablespoon or two of

starter tea with the scoby so I added vinegar as per instructions. My new scoby

is only about 1/16 in. thick at this point. Should I let the brew ferment

longer than the typical 7-10 days for this first batch, to get a thicker scoby?

Thanks for any help you can give me. I joined this group and read as much as I

could absorb regarding KT before ordering my first scoby. I'm excited about my

new fermenting endeavor. I started with homemade yogurt, then added milk kefir,

then sourdough starter, and now kombucha. I think I'm obsessed with fermented

foods now that I know some of the health benefits. Is there any hope for this

obsession or do I have to just keep " feeding " all my little pets? LOL, just

kidding of course. I love this group and I am learning a great deal from you.

>

> Lois

> Woodstock, GA, USA

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