I just made a batch of tepache. My first time. Delicious!
I used to bake sourdough quite a lot, but then I developed a wheat allergy. Before the allergy I thought quite a bit about switching careers and baking for a living.
If you like fermenting, I highly recommend ginger beer from ginger bug. You need organic ginger for the bug (I think the non organic must be irradiated or something, ginger alone I find the conventionally grown won’t ferment.) Once the starter is established you can use it to ferment any juice.
I just made a batch of tepache. My first time. Delicious!
I used to bake sourdough quite a lot, but then I developed a wheat allergy. Before the allergy I thought quite a bit about switching careers and baking for a living.
If you like fermenting, I highly recommend ginger beer from ginger bug. You need organic ginger for the bug (I think the non organic must be irradiated or something, ginger alone I find the conventionally grown won’t ferment.) Once the starter is established you can use it to ferment any juice.
I have a ginger bug going. I made naturally carobanted “cola” using it. Def would love to try making ginger beer!