The big tub on the left is two loaves worth of sourdough. It’s been fermenting overnight.
The little tub above it is a branch of my brother’s sourdough culture.
The big jar on the right is brown sugar-water with water kefir grains in it. They’ve been rehydrating since Thursday. Today, I’ll add fresh sugar water. Tomorrow, I’ll swap the water again and add fresh fruit. After that, I’ll bottle it, refrigerate it, and drink it a day later.
Elizabeth gave me The Noma Guide to Fermentation. I’d been reading a copy from the Ketchum Library this winter.
My fermentation station is growing.