I feel like I'm reading or hearing more and more of people making sours this way. Anybody experimenting with this that can give any advice/tips they've learned along the way? Does it produce a pretty good sour?
Why did you break this off from your other cool thread?
By the way, there are sourdough discussions on here, a bunch just popped up in the similar threads box below.... Most of them have one or two replys only.... mostly I'm sure about how it won't work, etc.....
Isn't Kvass part of Norway's brewing history? That's sort of a sourdough beer.
And the work of Michael Tonsmeire (Oldsock on here) in his blog.
Enter your email address to join: