If you have been a Kombucha addict for sometime now and started to make your own you will have no doubt noticed the long strands of yeasty bits that come from your SCOBY. We like to use everything in house and have a policy of as little wastage as possible (read using the tea leaves to fertilise the gardenias among other things). You can also put these naturally occurring yeasts to good use and make delicious sourdough starter and capitalise on Kombucha's naturally sour flavour.
A good recipe for the sour dough starter is the foundation so let's begin with that:
You will need:
Large glass bowl
Cloth cover with large elastic
1½ cup of Kombucha dregs (you want the long strands of yeast preferably)
1½ cup flour (we used wholemeal spelt feel free to experiment with the flour for best results)
Using a whisk beat the dregs and the flour together to get the naturally occurring yeasts in to the mix. Cover with the cloth and set in a warm place to rise for about 24 hours. You will see bubbles forming and a sour sweet smell from the starter at this point. From here you can use it at this point or you can feed it to give it a stronger Kombucha sourdough flavour.
To feed your starter, mix 1/2 cup starter, 1/2 cup flour and 1/2 Kombucha dregs. You can build your starter by mixing an equal amount of starter, flour and dregs. If you need 2 cups of starter for your recipe, you’ll want to combine at least 1 cup starter, 1 cup flour and 1 cup water.
Now for the recipe:
(credit for this goes to Sally Fallon- Nourishing Traditions)
3 cups Kombucha sourdough starter
4 cups of flour (wheat, rye, spelt or combination)
1 1/2 tsp of sea salt
1/2 of filtered water
- Starter should be room temperature and have been recently fed.
- Combine starter, salt and water in a large bowl and mix until the salt has dissolved.
- Slowly mix in the flour. It may be easier to use your hands.
- If the dough is too thick, add more water. The dough should be soft and easy to work.
- Knead in the bowl for 10-15 minutes.
- Shape into a loaf. Avoid pressing down on the dough to do this. Place in a buttered loaf pan.
- Cut a few slits in the top of the loaf.
- Cover with a cloth and let rise 4-12 hours (depending on temperature)
- Once it has doubled, then bake at 180 degrees for an hour.
- Allow to cool before slicing.
It will keep for up to a week without refrigeration.