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 🥖💪

the view from the restaurant at my table in Bruges where I’m currently enjoying breakfast, don’t think there’s a non photogenic shot in this whole town

while the shot isn’t good enough to share with r/aviation, thought this photo of a 747 in classic BOAC livery at IAD might interest some folks

orange 🍊 + ginger kombucha, my first drinkable brew in at least 6 mos, looking forward to sharing this one

you could say they caught them …ahem… _red-handed_ 🥁

✅ Ale 🍺 (yes I know it’s technically 🏴󠁧󠁢󠁥󠁮󠁧󠁿)
✅ Corned beef 🥩
✅ Cabbage 🥬
Happy St. Patty’s! 🍀

Been a few mos since I brewed, got a nice vinegar whiff coming off this batch so I have high hopes for it 🍊+ ginger

this is new, looks like state govt finally enacting the law passed a few years back

last batch of kombucha was pretty bad, think my scobys are dead. reseeding with mix of GT’s and my old scoby 🤞

despite what it may look (and smell) like soaking in apple cider vinegar, after being boiled, fried and cut into rings, pork bung is absolutely delicious and goes great with a sweet dipping sauce

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