Fermenting…Again

 

Nearly three years. Nearly three years. I can’t believe it’s been that long since I poked away at this blog. So much has happened—and yet not so much.

I always think I’m going to be so productive during the summer. After all, I’m down to one job instead of two, and homeschool has slacked off, if not stopped, for a couple of months. It doesn’t happen, though. Summer rushes by just as quickly as any other season, maybe more so.

It’s July, and I’m still trying to find my footing after an exhausting spring. My house is a mess. My garden is a mess. My flowerbeds are a mess. I’ve gained even more weight. I’m a full-fledged member of the sandwich generation. My two chickens are living in a dog kennel because I haven’t had time or energy to fix their coop.

Despite all that, though, I’ve been a fermenting powerhouse. It’s as if all my homesteading instincts that get bottled up during the winter months have come pouring out at once. Yes, I’m still making my own vinegar. (Did I ever mention the vinegar?)

I managed to make my most successful batch of kvass ever last week, along with a successful batch of old-fashioned ginger ale. My grandmothers never made ginger ale, as far as I know, but if they did, they would have made it just like this old-fashioned method.

It's already time to make some more ginger ale and kvass.

Now, I’ve got my own creation in the works, a strawberry-apple ale using the same method. I’ve made apple ale before with good success, so we’ll see how this goes.

My attempt at strawberry-apple ale and homemade sourdough, side by side.

On top of all that, I’m back at creating my own sourdough starter, this time with help from The Perfect Loaf blog.

I will admit that I haven’t always followed his directions perfectly.
Once or twice I’ve forgotten to tend it for a couple of days, and it has formed what one blogger colorfully called “hootch.” (Yeah, fermentation is a natural process that comes with certain side effects, some of them delicious.)

Recently fed, this sourdough starter is just beginning to bubble again.

No worries, though. As long as it hasn’t gotten too far, you can stir that liquid back into the batch and feed away without any negative side effects. My sourdough bread won’t get you drunk, I promise.

I haven’t made my first loaf yet, but I’ve used the discard in a couple of recipes and…so far, so sourdough. One of my favorites so far is this Sourdough Cinnamon Quick Bread from Farmhouse on Boone. No photos, I’m afraid. It was demolished far too quickly.

Now, heaven help me, I’m researching barley tea, apple presses and traditional wine-making methods. Somebody save me from myself.