Yeah give me a call, everyone does it different, my mum weighs all hers and follows a very sepcific method, whereas I'm very laid back with mine but it works perfectly! I've had mine going a year or so and it definately improves with age, my first few loaves didn't rise much and were quite sour, so don't be disheartened if this happens :)
Would love to get into the kombuca, have done water kefir before but neglected it for ages, so ended up throwing them.
hi Lisa, hehe I'm just figuring out how to use this site, and send messages etc, so I hope this is right what I'm doing :). My number is 4284150. There is another lady who has just contacted me who is just down the road who has kefir but if that doesn't work out I will have to plan a trip out your way :) Have you got your sourdough starter going?
Hi Lisa, The best way to make a sourdough starter in my opinion.... Take a cup or 2 of organic rye flour and mix it with enough spring water to make a soft batter. Place this outside (I do mine in the bush) uncovered for about half an hour to allow wild yeasts to infect the paste. Cover bowl with a lid and put in a warm dry place. (not hot!) After about 2-3 days add a little more flour and water if needed. By between the 5th or 7th day it should be bubbling nicely... then you are done! Always keep a little separate in the fridge and feed once a week. I have 2 versions... one made with organic apple juice and 1 with organic white grape juice so I have 2 flavors of starter. This is also suitable for pancakes and pizzas. I hope you find plenty of nice recipes for your sons diet. Regards, Rob
I haven't done a stocktake recently, but I probably have heaps of yacon. It seems to love it here. If you add me as a friend then I can send you a private message and we can organise how I can send you some.