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Curious fermenters learning the technique of massaging vegetables

Ubud, Bali RCT training - kombucha workshop

Sourdough Flat bread: 1/2c sourdough starter, 2c flour, 1/8t sea salt, water. Mix 1c flour and salt, then add the starter. Mix small amount of water, until heavy. Add the rest of flour and form into ball. Add more water or flour until like pastry dough. Rest covered 24h. Knead, divide & shape. Bake at 350 15-20 min.

daily water kefir shots at the Seeds of Life RCT

25 heerlijke sinterklaasrecepten, vrij van geraffineerde suikers, denk aan suikervrije pepernoten, suikervrije speculaas, suikervrije banketstaaf en nog vele meer...

Adding the seal to create an anaerobic condition for the mixture during fermentation

Fermenting Workshop 8/12/15

O segredo revelado: Massa da PIZZA HUT (receita para idiotas)

O segredo revelado: Massa da PIZZA HUT (receita para idiotas) | SOS Solteiros 200g de Farinha de pão* = 1 xícara e 2/35g de Sal = 1 colher de café2g de Fermento biológico seco instantâneo = 1 pitada135ml de Água = 2/3 copo americano4ml de Azeite de oliva (extra virgem) = 1 colher de chá

Ubud, Bali RTC. Fermenting workshop May 2015