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Thread: Fermentables!!!
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10-10-2009, 07:17 PM #51Senior Member
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I posted in that thread also. left the link for OTTO's there (the almost 365 day a year sausage/dog stand).
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10-10-2009, 09:01 PM #52Senior Member
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Does blue cheese count as a fermentable? I love blue cheeses. Once I had left grated cheese in the fridge beyond its use by date. It had some greenish mould on it and tasted delicious!
Plus ça change, plus c'est la même chose. Jean-Baptiste Alphonse Karr.
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10-10-2009, 09:41 PM #53Usagi Yojimbo
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It most certainly does Kees!
Originally Posted by Kees
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10-18-2009, 05:33 AM #54Maker of the BS
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so I didnt have it but my parent had a started that lasted six years and only died about a year ago and now they have no starter and so I started my own. I love making the many kinds of sour dough that one can create.
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10-18-2009, 06:49 PM #55Senior Member
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Hard to beat a good sour dough bread!
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10-21-2009, 01:35 PM #56I just want one of each.
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I really like kimchi, which is a Korean dish of fermented vegetables, usually cabbage. You can read how I made it on my food blog.
Making Kimchi « the2foodies.org
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10-24-2009, 11:15 AM #57Member
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You want fermenting then check this book out.....
Amazon.com: Customer Reviews: The Permaculture Book of Ferment & Human Nutrition
250+ Pages of recipes and information on Fermenting
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11-03-2009, 10:29 AM #58Senior Member
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As I sit here my beer is chuckling away in its vat, we have been brewing Coopers Lager and Ale for the last 10 years, and bread for nearly the same. Good clean rainwater and hygene, plus letting the beer age at least 6 months. Even my mates after a roping are ver happy to tuck in to our home brew. Nice to see plenty of brewers and bakers in the SRP, no surprise I guess !!
Cheers all
Keep yo hoss well shod an yo powdah dry !
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11-06-2009, 02:03 AM #59Member
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My husband (who is also on this forum ) has made beer and mead. I believe he used champagne yeast for the mead. It was good. The beer was pretty good too. We like the dark ales. Such as Guiness and Murph's stout and some porters. So he usually made heavier beers. We haven't done it in a long while. Atleast a couple of years, but it was good.
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