Today I'm introducing a few new additions to the household. Meet Sourdough Starter "Mick"!
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Sourdough Starter Mick
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He got the name Mick because he's so...hyper! Sourdough starters used to be much more common around the world, particularly in the USA. Most kitchens kept one, and made bread from part of it at least twice a week. Now, keeping a starter means you are part of the "artisan bread group"- mostly gourmet cooks, locavores, and off-the-gridders. But starters are easy to keep and make the most fragrant, soft breads! The only problem with my new sourdough bread is that it's eaten within a few minutes after coming out of the oven. So there's a problem with a lack of leftovers.
The second addition is a Kombucha SCOBY (a starter, like a vinegar mother). I'm working on the first batch of delicious Kombucha, I do hope the fermentation goes well. So far the SCOBY looks good....
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| Kombucha SCOBY at work. |
A kitchen full of useful critters, and rooms full of plants, mean the home is truly a living household (and don't forget pets!). What's growing in your house? And are you glad it's there? I've got to go now...the house keeps trying to walk to the beach....
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