tl;dr made amazing bread

left the scoby at room temp from last kombucha brew instead of putting it in the fridge, when I pulled it out it had a funk to it which I realized could be used as a sourdough starter, also ended up using the excess heat from the kombucha to warm the yeast. this is the first loaf I’ve made that I can say I’m proud of 🥖💪

@ssoper How does it taste, can you taste the kombucha in it?

Follow

@liamolua no kombucha flavor, it was the sour from the bacteria that had taken hold that I was interested in

Sign in to participate in the conversation
Mastodon for Tech Folks

This Mastodon instance is for people interested in technology. Discussions aren't limited to technology, because tech folks shouldn't be limited to technology either! We adhere to an adapted version of the TootCat Code of Conduct and follow the Toot Café list of blocked instances. Ash is the admin and is supported by Fuzzface, Brian!, and Daniel Glus as moderators. Hosting costs are largely covered by our generous supporters on Patreon – thanks for all the help!