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OK, I don't do farmer's markets, flea markets, whathaveyou, but I still sell an "homemade" product. Eggs. Specifically duck (mallard) eggs from my own backyard flock. I advertise locally (craigslist) and there are *zero* regulations on my selling eggs (or even small batch processed duck), as...

I just recall that when we brew we mash to convert starches to sugars. I'm not sure if the yeasty beasties can do that on their own. Adding sugar to the dough would of course solve that problem, but if the goal is a sourdough-like bread, adding sugar defeats the purpose.

Yeah - sorry. I hadn't logged in when I initially replied and my autofill picked the wrong email. I've asked that the duplicate be deleted.

I was curious at Kevin's fast fermentation times - I wonder if it would break down the starches in flour unaided.

I have my own sourdough starter I use (mostly for pizza dough, tbh), I was just curious about kveik "sourdough". I'll have to mix some up was I would sourdough (flour, starter, water, salt). In wonder if a sponge would be necessary.

Anyone tried kveik for their sourdough starter?

I usually make my pizza dough with sourdough. Has anyone tried using kveik to make sourdough for pizza?

So for a while now - “a while” as in years - I’ve had a couple of Fischer bottles in the back of the fridge. I couldn’t remember what I’d put in them, because I’d started Atkins shortly after I’d bottled them, but I couldn’t bring myself to throw them out either. So tonight after a pint of...