Lisa Welbourne
  • Female
  • Auckland
  • New Zealand
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Lisa Welbourne's Friends

  • Sara Pirret
  • Hanna Hancock
  • Carey McCollum
  • emily hall
  • Gwynn Sturdevant
  • Fionna Hill
  • Hester

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Profile Information

Suburb
Papatoetoe
Post / Zip Code
2025
I am a...
Gardener
I can offer
Preserving
Food Growing Skill Level
Beginner
Experience and Qualifications
Lots of years in the garden
I am interested in...
Bartering Local Food
Tell us about your garden and what you're growing
Fermented sauerkraut

Comment Wall (7 comments)

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At 11:32am on October 10, 2012, Carey McCollum said…

Hi Lisa, I'm looking for some Water/Milk Keffir grains someone suggested you. Any chance I could buy some from you?

At 4:25pm on March 19, 2012, Gwynn Sturdevant said…

Great!!  Glad that worked for you!!

At 8:16am on March 8, 2012, Hanna Hancock said…

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.

At 10:35pm on March 7, 2012, Hanna Hancock said…

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?

At 5:54pm on February 18, 2012, Robert Boesnach said…

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

At 4:37pm on February 17, 2012, Hester said…

Hi Lisa

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.

At 7:51pm on February 7, 2012, emily hall said…

you have my contact info?

 
 
 

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