52 lines
3.5 KiB
Markdown
52 lines
3.5 KiB
Markdown
# Pancakes
|
|
- 1.5c flour
|
|
- 3tsp bak powder
|
|
- 1tsp bak soda
|
|
- 1 tblsp sugar
|
|
- 1.5c milk
|
|
- 1 egg
|
|
- 3 tblsp oil
|
|
- dash of almond/vanilla
|
|
# Waffles
|
|
- 1 egg
|
|
- 1 c flour
|
|
- 7/8 c milk
|
|
- 1/4 c oil
|
|
- 1/2 tblsp sugar
|
|
- 2 tsp bak pow
|
|
- 1/4 tsp salt
|
|
- 1/2 tsp vanilla
|
|
|
|
# Overnight French Toast
|
|
- 3 tblsp sugar
|
|
- 1 1/4 tsp cinnamon
|
|
- 16oz bread
|
|
- 1 cup whole milk
|
|
- 12oz evap milk
|
|
- 6 eggs
|
|
- 1/4c maple syrup
|
|
- 1 tblsp vanilla
|
|
- 1/4 tsp salt
|
|
|
|
soak etc overnight
|
|
bake 375f / 20min covered / 10min uncovered
|
|
|
|
# Kombucha
|
|
|
|
0. Sanitize a mason jar. Add the SCOBY and starter tea (if you already have these in a mason jar from a previous batch, you're good to go). Sanitize any funnels or equipment (including your hands) that will touch the kombucha/tea.
|
|
1. On a stovetop, bring water to a boil and prepare tea in the following ratio: 1 gallon of water to four teabags and 1 cup of white sugar (yes, white cane sugar is best - this is for the SCOBY to feast on, not you). NOTE: If the water you are using is city (chlorinated) water, this needs to boil for at least 10 minutes, or sit for 24 hours, to remove the chlorine, otherwise the chlorine will kill the SCOBY.
|
|
2. Once the tea has come to room temp, or at least cooler than 95F, it can be added to the mason jar(s) with the SCOBY and starter tea.
|
|
3. Cover the mason jar with a permeable cover - using a paper towel held in place with a rubber band or a ring-style cap works. This is to prevent debris, dust, and insects from getting in, while still allowing the kombucha to breathe.
|
|
4. Wait 7-10 days, depending on desired strength - you can sample with a straw and your finger, or a burette, to pull a small amount out and taste it. This is the primary fermentation. Leave the jar somewhere fairly dark (so the sun's UV rays won't kill it), reasonably warm (68-78F is best), and away from any potential mold.
|
|
5. Transfer the kombucha into a sanitized container that can be sealed tightly (e.g. a flip-top bottle; A mason jar generally won't have a tight enough seal). Leave the SCOBY and some liquid (starter tea) in the mason jar for the next batch. You may need to use your hands to transfer the SCOBY back into the original jar or keep it from falling out so make sure your hands are clean!
|
|
6. At this point you can add any flavorings - generally, adding some additional sweetness or sugar for the bacteria and yeast to feast on is good. Be sure that whatever you add is clean! Examples:
|
|
1. 1/6 cup dried elderberries and 1/2 lemon
|
|
2. 1 tblsp honey and 1/2 lemon
|
|
7. Seal off the kombucha and wait another 2-5 days for the secondary fermentation to complete, leaving you with some lovely carbonation. Again, make sure to leave the jar somewhere out of sunlight, reasonably warm, and clean.
|
|
8. Enjoy! You can refrigerate the kombucha at this point to prevent over-fermentation.
|
|
|
|
Notes:
|
|
- A SCOBY is a "Symbyotic Culture Of Bacteria and Yeast"; it's a living thing! It might do some weird stuff. It's the major 'home' for the bacteria and yeast, but the bacteria and yeast are contained in the entire tea mixture.
|
|
- The SCOBY may sink to the bottom, or rise to the top. This isn't a great or bad sign either way. If it's rising, it's active!
|
|
- You might find that your SCOBY doubles. Score!
|
|
- If you see anything unusual growing, it might be fine, but quite possibly, it might be mold, which means you have to toss the entire batch, SCOBY and all. Do some research and figure out what you've got on your hands. (This is one reason I like having multiple SCOBYs going, so I'm never completely hosed if one gets contaminated). |