Kombucha

Ingredients for Step 1

2C / 500ml hot water

8 bags / 16g / 3tbsp+1tsp tea leaves

Ingredients for Step 2

1C / 200g sugar

Ingredients for Step 5

6C / 1.5L water (room temperature)

480ml raw kombucha

3L jar

Makes 8C / 2L

Step 1) Brew tea leaves & hot water for 5 minutes

Step 2) Strain hot tea into bowl with sugar and cool to room temperature

Step 3) Remove scoby from 7-day fermented kombucha

Step 4) Bottle raw kombucha and store in fridge for consumption.  Reserve 480ml of raw kombucha for Step 5.

Note - Left bottles have added blueberries which are further fermented for another 7 days at room temperature, before storing in fridge for consumption.

Step 5) Start new brew in jar with:

- new sugared tea (room temperature) from Step 1

- raw kombucha from Step 4

- scoby from Step 3

- water

Cover with breathable cloth and ferment for 7 days.

Step 6) Repeat process from Step 1.

Teresa Mo Sourdough bread

Terese Mo sourdough demo on youtube:

条条大路通Sourdough

Maintain starter

- feed weekly

- keep in fridge

- loose lid container

- 25g rye + 25g bread flour + 50g water

Build starter

- 40g starter seed

- 20g bread flour

- 20g dark rye flour

- 40g water

500g flour:

- 350g bread flour (70%)

- 100g eincorn flour (20%)

- 50g spelt flour (10%)

20% - 100g starter

2% - 10g salt

70% - 350g water

1) mix flour, starter, salt & water until no lumps

2) Rest dough for 1 hr

3) stretch & fold & wait 15 min

4) coil

- 2 times

- once every 30 minutes

5) pre-sĥape dough

6) Laminate dough

7) Shape dough and place in mould to refrigerate for 8-12 hours

8) Pre-heat oven & dutch oven for 45 minutes

9) Turn dough onto baking paper

9) Score dough

10) Bake covered at 260 degrees for 30 min, then uncovered for 10 min

11) Remove from oven and cool on rack.