my fermentation experiments continue. warm weather is allowing me to open windows and attract - in my own mind anyway - lots of wild airborne yeasts for my fermented vegetables, kombucha, and now sourdough starter. did you know you can just make your own friggin sourdough starter? it's true, you do NOT need someone to give you a starter. you need water, flour and patience.
essentially, you take equal parts water and flour, mix it up, and let it sit for a while, about a week. stir it often to stimulate the process by distributing the yeasts.
the temperature in my house is erratic, so i placed mine in a ball jar in my bedroom, and tried to keep that temperature more stable with a space heater. i was sure it wasn't working, it was just a liquid mess. i took some advice from the wild fermentation book and dropped some blueberries in there. that white stuff on the outside of berries and grapes is natural, wild yeast, attracted to the fruit. drop those in there whole to introduce good yeasts. being winter, my berries were imported, so they're not truly wild NJ yeast, but fuck it.
once i did that, i could see things start happening.
the Mr is - we'll call it - tolerant of my little experiments, but remains convinced that i'm breeding botulism and i'm gonna kill us all. so naturally when he asked with a frightened look on his face what "those little black things are" i told him i'm pretty sure it's a good mold, probably some form of beneficial mushroom. heh.
look at that picture. see the little white spots? those are the tiny bubbles of the fermentation. you will see more of them around the blueberries.