Recent content by PDXBaker

Yum! Keep us updated!

Is this for 10 gal. ? I would be interested in more info about this " meadow-foam " honey. Sounds tasty! What blossoms is it made from?

I had the Ace perry recently. I was not impressed. It tastes very fake, Like jolly ranchers. Not pleasant in my opinion.

Your quite welcome.

You can certainly restart a sour that has separated. Just feed it as you normally would. It may take a few feedings to get active again. You can store sourdough in the fridge for extended periods of time. Use the white stuff not the clear liquid to restart your sour.

Not trying to rain on the parade. Just debunking a myth. I hear this all the time and people "knead" to know what is really going on. I have no doubt these starters are a point of pride for families. I didn't tell anyone to stop feeding them or not use them. Just don't think it is the same as...

Over time, sourdough starters change to reflect the bacteria present where they live. That's why it is crap to buy a "Klondike" or "San Fransisco" starter. That said. There is nothing wrong with experimenting. Just don't think it is the same as in 1904. Very romantic, just not true.

Great photography! If it rains here in Oregon soon, we may just salvage our fall mushroom season! All the best on your "green" cider!

Another thumbs up on the painters tape. I move it from jug to jug with no issues.

"Perfect Puree" of Napa valley has a great "sweet ginger" puree. The flavor is phenomenal. It might be worth a shot as an flavor additive.