I have been on a roll lately. I mentioned yesterday that I had ordered a new SCOBY for the kombucha. All the things that need motherly love have died. At least the pets are still alive
First, it was my sourdough starter. I should be charged with murder on that one. I totally neglected her. When I’m making bread and rolls and sourdough everything, I keep the starter out and feed it every day. During the summer, when I don’t have time to make bread almost every day and it’s too hot in the kitchen to think about baking every day, I stick my starter in the fridge and feed it about every 5 days. I’ve done that for years and everything worked just fine. But this year, I stuck the jar in the fridge and never thought about it again til a few weeks before I went to MO. I was thinking it’s getting to be bread baking time . . cooler days, soup and sandwich weather. I dug way back in the fridge . . near the back . . where there were several unidentifiable substances in jars. I pulled out the things that needed to be tossed and grabbed the jar of sourdough starter. I knew there was a slim chance it was still viable and I was right . . a thick later of hairy, moldy looking stuff on top so I tossed it . . jar and all!
I dug out some starter that I had dried and stored in the freezer and have it “awakening” so I can start baking sourdough bread again soon.
Second, my beloved kombucha. Maybe negligent homicide on that one because it was more of an accidental death. I think, but am not sure, what caused the problem. I’ve been making kombucha for a couple of years and have never had a problem. I always use Lipton or Great Value (Walmart) green tea. The week before I left for MO, I used some green tea that Vince had bought – one of his on sale bargains either from Big Lots or T. J. Max. It was a no name brand and right after that, I noticed my brew became cloudy. I thought that I could feed it more often with fresh tea, kinda like diluting the bad and added fresh, good tea, but when I came back from MO, there was a layer of mold on top of the SCOBY so . . the SCOBY got tossed.
For the longest time, I kept a SCOBY “hotel” where I stored extras that I had separated off when mine got too large but that all has to be fed too and I got tired of doing that so I dumped those.
I’ve read that a starter can be made from a bottle of either home brewed or storebought kombucha so I grabbed a bottle from the fridge that had been made with my SCOBY was healthy. Some of that already flavored (
I obviously have been a very neglectful mom to all my “live” cultures.
Linda Smith says
OOOoohh. Sorry about all your starters.
I’ve been thinking about brewing my own kombucha. Glad to hear that you have been able to keep yours going for years. Hmm. Maybe I’ll take the leap.
Thanks for the great blog.
Dar in MO says
I am glad you explained about what happened to your kombucha because I thought you had a scoby hotel too. Lately I have been making it for a friend and we are drinking more, so I’m keeping two gallons going all the time. But the last batch was not very tart. It had been brewing for over 21 days and I thought it tasted still too sweet. Do the scobys get tired after too many times, even when they are being split in half.