Another day.

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I reset kefir last night.  Plus, changed all the jars.  I can use the jars four to six times before they start making the kefir a bit too sour due to buildup of old goop.  Though, too, I wanted to put new, cloth thus breathable, caps on the first ferment jars.  If nothing, to see if that makes a difference.

It does seem to make a difference.  From simple observation, the kefir grains float rather than sink in.  I'll know about taste shortly.  Oh, but the yeast scent is... fresher?  It smells more pleasant.  Though, with new, fresh, jars, that may be the cause, or part of it.

As well, yesterday morning, I started the sourdough starter.  A hundred grams of (fresh, freshly milled, red wheat from whole berries) of flour and reverse osmosis water.  As well, I used a cloth cap for this.

I fed it first thing this morning.  Same amounts as the start.  I was a bit surprised to see that the starter already seemed active.  It had expanded by fifty percent from it's setup doses?  Okay.  As I am doing it, I will feed it in the morning, leave it all to the next day, stur it.  Then remove half (or down to 200 grams), then feed it again.

More surprised through the day.  It, the initial plus first feeding, already rose to... Two hundred percent over the initial plus fresh fed volume?  It must be the fresh ground red wheat.  So very much fresher than any store bought, and without anti-yeast, or else.  Yes, organic if that doesn't always mean what some want to believe.  In any case, this will be for making some mighty fine levening starter!

At this pace, I'll have plenty for pancakes, cinammon rolls, buns, and bread... as desired.  With the keto flour, several to choose from, I think I am in like flint.  It may be, in part, the proximity to the kefir.  It also produces fine yeast, and is sitting a foot or less away, now open to the air as well.  Nice.

Mother has her other hand surgery arranged.  When we do that, I'll do a bit of shopping.  Planning to make two quarts of sauerkraut.  Excited about that.  It's been on my list for a long time.  While draining her cottage cheese kefir grains, this time I saved the liquid whey, to help jumpstart the kraut.  Excited.

8f this works, would like to work with cucumbers, tomato and a mix, onions, and else this summer when local crops begin coming to market.  Mother doesn't think she likes sauerkraut.  Honestly?  She has probably never had real sauerkraut.  We'll see.

I am excited about bread.  Planning to buy proofing baskets and buckets, and a few other tools.  I'll probably use my stand mixer, more often, at least in the beginning?  Should work, as long as I am careful to not overdo it.  But you can overdo it by hand, too.  Later.