Sourdough starter kombucha shortcut

Kombucha is beneficial yeast and bacteria that typically eats sugar and black tea.

Instead of keeping a sourdough starter in cool storage, I take some scoby (the live bibits) off my growing kombucha which grows at room temperature.

If you are buying kombucha to start a scoby,  just buy
non pasturized kombucha.

Simple as that!

Happy bubbling

Ra Kenworth wrote:Kombucha is beneficial yeast and bacteria that typically eats sugar and black tea.

Instead of keeping a sourdough starter in cool storage, I take some scoby (the live bibits) off my growing kombucha which grows at room temperature.

If you are buying kombucha to start a scoby,  just buy
non pasturized kombucha.

Simple as that!

Happy bubbling

Thank you!  Both intimidate me as I've not been successful.  Now I only need to concentrate on Kombucha!

Tina Wolf wrote:

Ra Kenworth wrote:
... to start a scoby,  just buy
non pasturized kombucha

Thank you!  Both intimidate me as I've not been successful.  Now I only need to concentrate on Kombucha!

Very happy to help Tina:
My biggest problem is if things get pushed to the back of the fridge I forget about them.
A science project in a crock on the counter is so much easier for me.

I am also not good at learning new things so once I do, I get perfectionist about my newly learned skill
I simply put the sourdough beside the crock

If it doesnt rise very well I make pancake style flatbread with it by adding eggs, cream of tartar and baking soda, wait a bit and start frying

Kombucha strains are such a great (and easy) alternative!  

If it helps your journey in baking, here are a few helpful resources:
Making bread with Kombucha yeast:


Also, a few alternative recipes:
https://www.kombuchakamp.com/kombucha-recipe-sourdough-kombucha-bread-starter-plus-more-recipes

That's great!
Thank you for the link!

I haven't tried putting kombucha liquid itself, in with the bread mixture before, only scoby, and am excited to get results.