Day 6 of my #GingerBug, and it was fizzing away nicely, so I started a batch of #GingerBeer from it. A few days of primary #fermenting and it should be ready for bottling and secondary fermenting 🤤

Qui qui veut faire sa bière de gingembre ?
https://humanize.me/cuisine/gingembre-biere.html

#gingerbug

This morning's bread turned out A-MA-ZING! I'm so happy with how it turned out. The crust isn't too heavy, interior is soft with a good crumb, and the taste has depth and a noticeable tanginess.

25% whole wheat with #gingerbug wild yeast and an overnight fermentation in the fridge.

#notsourdough #bread #breadposting #foodpics #MastoEats

It's like, the greatest thing.

Decided to try out 20% rye flour in my sandwich loaf, and I must say it turned out really well. Crumb is perfect, and taste is amazing. Made with wild yeast and the only special equipment was a $5 dough scraper. And a scale of course, but that should be standard in any kitchen tbh.

#bread #breadposting #breadmaking #gingerbug #yeast #MastoEats

Ciabatta!

This stuff is *delicious*. It turned out so well, and with a much more consistent crumb than my last attempt (which was very open but a bit over-done). Another triumph for wild yeast.

#bread #breadposting #gingerbug #MastoEats

So here's the interior of that #gingerbug focaccia I posted earlier. Just the way a focaccia should be (even though I've never had one before). Soft and tender in the middle, crispy on the outside without being dense. Crumb turned out fantastic, and the rosemary I incorporated into the dough didn't overpower it like I was afraid it might.

Still need work on the laminating step, but otherwise quite easy to prepare.

#bread #breadposting #food #foodpics #MastoEats

40% whole wheat focaccia, made with #gingerbug wild yeast.

#bread #breadposting #food #foodpics #MastoEats

THIS! THIS IS THE LOAF!

This is what I wanted to make when the yeast shortage hit and was forced to start looking into wild yeasts. But sourdough is a pain to make and maintain, eats flour like crazy, and the community around it pushes these artisanal giant-crumb loaves.

I finally got what I wanted. A tasty sandwich loaf suitable for toasting or grilled cheese alike. All with wild yeast. NO sourdough, NO banneton, NO lame. And 50% whole wheat to boot!

#breadposting #MastoEats #gingerbug

There you have it, I guess. It's absolutely possible to make artisan bread from a sourdough recipe while not bothering with a #sourdough starter and using a much easier ginger bug (or other yeast water) instead.

Pizza too, which I had yesterday, although I think bread flour would have been a better choice than 00 in that one. The poolish method works great, and there are loads of other recipes to try. Likely the next thing will be focaccia.

#breadmaking #gingerbug

Success! I have managed to make #sourdough bread...without the sourdough!

Rather, I made a poolish the day before with #gingerbug and flour, using that as a 1:1 replacement. It doesn't give the same sour flavour, but honestly, not everyone *likes* sour bread.

On top of that, I made it with unbleached all-purpose flour, which made the dough rather wet for a 70% hydration.

#bread #breadposting #breadmaking #MastoEats

Now here's an interesting one. Pizza made using a 72-hour sourdough recipe....but without a sourdough starter.

Instead I used a poolish using equal parts flour and #gingerbug and substituted that on a 1:1 basis with the starter. Turned out that worked, and by day three in the fridge it had puffed up dramatically.

A lot stretchier than I expected though, but that's possibly down to trying 00 flour. Probably should have used bread instead.

#pizza #MastoEats

Apparently this is pop bottling day.

Just put back 9 1/2 500ml bottles of ginger beer, plus another 3 1/2 of apple-mint pop to ferment.

That's aside from the two bottles of basil-mint that I started a couple of days ago but hasn't carbonated yet, and the bottle of mint soda in the fridge that I'm going to give another week to "mature".

So...much...soda...

#yeast #gingerbug #soda #pop #fermentation

#GingerAle - Saison 2
Finalement, faut être patient !
Je croyais le #gingerBug mort 😢 j'attendais que ça tourne mal, que ça sente un peu fort pour tout jeter et puis finalement après 4 jours, de grosses bulles se sont formées, bref la vie est repartie dans le bocal ! Il lui a fallu un petit temps après son séjour au réfrigérateur !
J'ai donc enchaîné avec un Ginger Ale, 2-3 jours plus tard c'était bon et depuis on a tout bu !
Vivement la saison 3 ! 😁

In case you're wondering:

1 cup carrot juice
1 cup strong tea with 1/2 tsp Marmite
Juice of 2 oranges, zest of 1
Enough water to make up 3 1/2 cups
Three slices ginger, chopped
1 sprig basil (would have done more, but my garden's only just getting started)
6 Tbsp white sugar
1/4 cup ginger bug

#soda #pop #yeast #gingerbug

#GingerAle - Saison 2
On s'est régalé avec la tournée de la saison 1 😁. Mais faudra attendre un peu pour la saison 2 car je n'ai pas réussi à rafraîchir le #GingerBug (le levain de gingembre) après son séjour au réfrigérateur. 😑
Maintenant c'est certain, il est bel et bien mort. 😥
Donc il faut tout recommencer :
1. Obtenir un beau Ginger Bug,
2. Faire un beau Ginger Ale sans trop de gingembre.

Mmm, just tried my second attempt at ginger beer. One of the bottles was only 1/3 full, but after two days it had actually carbonated even with that much headspace.

Not too sweet and with a complex flavour and aggressive ginger bite. No yeast smell either. Just perfect.

The other 9 bottles are in the fridge now. My experience with orange soda suggests a day or two of chilling really makes a difference.

#yeast #soda #pop #gingerbug #gingerbeer

#GingerBug - Jour 4
On dirait que tout va bien 👍
Il va falloir que je trouve ce que je vais en faire ! Peut-être bien du ginger ale !
#GingerBeer #GingerAle

#GingerBug - Jour 3
De petites bulles apparaissent sur les parois du bocal et à la surface, c'est certain y'a d'la vie là-d'dans !
#GingerBeer

And here's my latest experiment, shitty white person Tepache! On account of I'm a shitty white person!

Also known by its other name, "I had leftover canned pineapple I wanted to use up and I'm looking for an excuse to use ginger bug".

Normally you'd use the natural yeasts living on the skin of a pineapple for this, but tinned pineapple and ginger bug should at least make *something* drinkable, right?

#yeast #gingerbug

#GingerBug - Jour 2
Le mélange se trouble un peu.