FREE SHIPPING ON ORDERS $70+ | CONTIGUOUS U.S. ONLY
Featured Kits
Featured Equipment
About Us
Contact Us
How often should I feed my culture?
You should feed your sourdough culture once every 24 hours using 1 part starter, 1 part water, 2 parts flour. We suggest using 1/2 cup of your starter, 1/2 cup of water, 1 cup of flour to keep your feedings smaller and your starter more manageable.
Do I have to feed my culture every day?
No, you can put your starter in the fridge to hibernate your stater. When your starter is hibernating you only need to feed the starter once every 5-7 days. Feeding a hibernating culture is the same as a no-hibernating culture, 1/2 cup of your stater, 1/2 cup of water, 1 cup of water.
Can I cook sourdough in a bread pan?
Yes, cooking sourdough in a bread pan will give you a harder crust. However, you may want to change your baking approach and scale the recipe up or down depending on the size of your bread pan. You may also want to change the temperature at which the bread cooks.
Can I make my sourdough less sour?
Fermentation and feed have some effect on the sourness of the bread. However, the temperature of the fermentation has the greatest effect on the sourness of the culture. A long, cool fermentation is more likely to result in sourer bread than a short, warm fermentation.
Can I freeze Sourdough?
After 3–4 days at room temperature, you are able to freeze sourdough bread. Once you are ready to freeze your sourdough loaf, wrap it tightly in plastic wrap and microwave the bread for 10-15 seconds to defrost the bread.
How do I prevent a burnt bottom on my bread?
If the bottom of your bread is burning but the rest of your bread is baking normally, there are a few techniques you can try to stop the bread from burning.
Try placing the sourdough directly on the baking rack.
Place your sourdough on parchment paper and aluminum fo
Place a pan of water under the baking vessel.
Take the baking vessel out of the oven 10 minutes before adding the sourdough.
Move the sourdough off of the baking vessel halfway through baking and place the bread directly on the oven rack.
Place uncooked rice in the bottom of the baking vessel.
place oats at the bottom of your baking vessel.
Why is my bread so dense?
A dense sourdough stems from small holes in the interior of your bread. This is due to under-fermenting, over-fermenting, or a lack of gluten development. You can change the density of the bread by fermenting it shorter if your kitchen is warm or longer if your kitchen is cold.
How to prevent bread from sticking?
To stop the sourdough from sticking, we recommend preheating for 25–30 minutes before adding your sourdough. If that doesn't work try to place the dough on parchment paper.
What flours can I feed my sourdough culture?
You can feed your starter any flour you choose. We like to use organic bread flour; however, you are able to use any flour you like. We do recommend that you avoid using bleached flour as it has less wild yeast and self-rising flour because it has a higher pH level.
How to feed a starter?
You should feed your starter 1/2 cup starter, 1/2 cup of water, and 1 cup of flour every 24 hours.
Can I revive a discolored moldy starter?
The most common reason for this is underfeeding the sourdough starter. To correct this, try the following steps to revive your starter:
Combine 2 tablespoons of stater with 1/2 cup of flour and 1/3 cup of water before discarding the rest of your old starter.
Let your new starter sit at room temperature and look for bubbling and air pockets over the next 24 hours.
If your starter is bubbling feed the starter 1 cup of flour and 2/3 cups of water and repeat this process over the next few days only removing 2 tablespoons of starter.
If your state is not bubbling we advise discarding the starter and starting over.
How to store a starter
Store your starter in a mason jar with a loose-fitting lid. We also recommend storing your starter in the fridge to reduce feeding time but be sure to bring it out once a week for feeding.
Is my starter dead?
If your starter is not bubbling, it is likely that your sourdough starter is dead. If your starter has died for the following reasons,
You used bleached, self-rising, or cake flour.
You used well water, distilled water, or reverse osmosis water.
Your jar was not sanitized.
your lid was placed too tightly on your jar.
What are the brown stringy debris attached to my culture?
It's yeast! Which is a sign that your fermentation is going great.
Are the bubbles okay on top of my culture?
Yes, bubbles are caused by a change in air temperature, airflow, or a buildup of CO2 and are normal to see while fermenting kombucha.
How do I tell if my culture is moldy?
It's very rare for kombucha to grow mold, but it is possible. Often, what you think is mold is actually just yeast that can appear blue, green, pink, or orange. If your kombucha has actually grown mold, it will develop fuzzy blue, green, or whole mold on top of the culture.
Is it okay that my culture sank to the bottom of the jar?
Yes, this likely happened because of a change in temperature and will not affect the fermentation of your kombucha.
When do I retire a culture?
After you've used your culture for 5 brews or if your culture turns dark brown and can be ripped apart easily.
How do I store my culture?
You should store your culture on a countertop in a glass jar. The jar should contain 1–2 cups of starter liquid (your previously brewed kombucha) and be covered with a cotton cloth that is secured with a rubber band. To feed your culture while storing, add one cup of caffeinated tea with 1/3 cup of sugar dissolved into the tea. Do this every 4 weeks to ensure a healthy culture.
Why is my culture growing mold?
Although it is very rare, there are a few reasons that your kombucha could grow mold.
Your sweat tea liquid was not cooled long enough before feeding the culture.
Your brew time was too short, try brewing for 12-14 days.
If your brew temperature is too cold, make sure to brew above 68 degrees Fahrenheit.
Your brewing teas have oil in them, try using black tea as a base with a little bit of green.
The top of your culture was exposed to air, try leaving your SCOBY in at least 2-3 cups of starter liquid and push your SCOBY to the bottom of the liquid starter periodically.
Can I store my culture in a fridge?
No, we do not recommend storing your starter in a refrigerator. When you store your culture in the refrigerator, you can cause the yeast and bacteria to go dormant and even potentially grow mold.
My SCOBY dried out what do I do?
If your SCOBY has dried out, unfortunately, it is now dead. If you find that your SOCBY is dry, it's time to get a new SCOBY and start over.
How much liquid do I need to start my culture?
If you are making a 1-gallon batch of kombucha, you should use 1 to 2 gallons of starter liquid. You can scale this up or down based on how much kombucha you are trying to brew.
How do I stop my SCOBY from climbing out of the the liquid.
This is actually a good sign and means that your brew has strong yeast activity. Just push the SCOBY back down with a clean spoon whenever you see the SCOBY climbing out of the liquid.
What temperature should my should my culture be when fermenting?
The ideal temperature for fermenting kombucha is 69-81º F.
If your culture is brewing at a colder temperature (66–68 º F.) it generally takes 3 weeks to fully ferment. However, if your brew ferments at a colder temperature, it's more likely that it will grow mold. If your culture is brewing at warmer temperatures (82–84 º F.) it is likely that the yeast will overpopulate and ferment too quickly.
My kombucha fermented to long what do I do?
Unfortunately, your batch has turned into kombucha vinegar. But don't worry, kombucha vinegar makes great starter liquid for your next batch, so be sure to save a cup or two for your next batch. You can also use Kombucha vinegar like regular vinegar by using it as a salad dressing, household cleaner, and hair tonic.
What are the types of yogurt starters?
There are two types of yogurt starters: direct-set mesophilic heirloom and thermophilic heirloom cultures. Direct-set cultures are single-use cultures for one batch of yogurt. Heirloom cultures are reusable and can make unlimited batches of yogurt if the culture is properly taken care of. The difference between the two heirloom cultures is the temperature at which the yogurt is cultured.
What kind of milk can I use?
You can use any pasteurized dairy milk with any type of yogurt starter culture. You can also use raw milk, but when working with heirloom cultures, be sure to follow special instructions for raw milk. Non-dairy and alternative kinds of milk are also viable options; however, you will likely want to use thickeners that can be found here.
How often do I need to re-culture a heirloom yogurt culture?
To ensure your culture lasts indefinitely, you must re-culture at least every 7 days to maintain viability.
Can I make my yogurt thicker?
There are a number of steps you can take to make your yogurt thicker.
Change the milk you are using, the higher the fat content the thicker the milk will be.
Increase the fat content by adding heavy cream on top of the milk.
Heat the milk longer, the higher the temperature and longer cook will create a firmer yogurt.
Strain the yogurt by draining the whey away from the yogurt to remove some water.
Add thickeners that can be found on this page here
What tempeture should I culture my yogurt at?
The temperature at which you should culture your yogurt starter depends on what starter culture you are using. Mesophilic yogurt starters culture at 70-77º F.
Thermophilic yogurt starters are cultured at 110º F.
Cooking temperatures will vary based on the type of milk used.
How do I know when my yogurt is set?
You will know that your yogurt is set once it appears less uniform and looks more like one solid mass. The yogurt should be relatively smooth and should be able to be easily pulled away from the side of the container. Sometimes the whey will separate during this process, but you can just stir it back into the yogurt or strain it out.
How long will finished yogurt last?
Finished yogurt will last in a refrigerator at (40º-45º F) for 7 days to maintain re-culturing viability and 2 weeks for edibility.
How long does whey last?
Whey will last about 6 months in the refrigerator, however, if it looks or smells bad at any point, discard the whey.
What are the types of cheese cultures?
There are two types of cheese cultures: mesophilic and thermophilic. Mesophilic cheeses are specific to certain types of cheese, such as Mesophilic Cheese, Italian Cheese, Feta Cheese, Fresh Cheese, and more. Mesophilic cheese is the easier of the two cultures to work with and is best for beginners. Thermophilic cheese cultures consist of Mozzarella, Parmesan, and Ricotta and sometimes work in conjunction with mesophilic cultures.
How long does it take to make cultured cheese?
It generally takes about 3–6 hours to make cultured cheese at home from start to finish.
How should I store my cultured cheese?
You should store your cultured cheese in the fridge or freezer, and you should store your unused rennet in the freezer.
How long will my cheese last?
Your cheese will last 7–10 days in the fridge and 6–9 months in the freezer.
Why did my cheese never formed to a solid mass?
There are two primary causes of your cheese not forming a solid mass. The first is that your curd was not allowed to sit and fully form before cutting the curd. The second is using high-temperature pasteurized milk. To correct this, try to check the label or try to use a local brand of milk, as these are generally less pasteurized.
Why did my curd disintegrate while heating?
There are two primary reasons that your curd is disintegrating. The first cause is that the curd was not fully formed. The second is that your milk is too acidic. To correct the milk being too acidic, reduce the citric acid to 1 tablespoon.
Why isn't my cheese curd stretching?
If your curd isn't stretching, it's likely that your curd isn't hot enough. Try heating your curd more to warm it before stretching. If your curd is still not stretching after heating for the additional time, you may need to start over and use more citric acid (1 3/4 to 2 teaspoons of citric acid).
Why is my cheese dry?
To avoid dry cheese, try reducing the temperature the curd is heated to (105°–110°F). You can also try decreasing the amount of citric acid to 1 1/4 teaspoons. If your cheese is still dry, attempt to cover the curd immediately with cold water once the stretching process is complete.
What are kefir grains?
Kefir grains are small, gelatinous white ball clusters that are packed full of beneficial yeast and bacteria.
What is the difference between kefir grains and powdered kefir?
The main difference between powder and grains is that the kefir grains are live bacteria, while the powder is freeze-dried and needs to be reactivated.
Are kefir grains reusable?
Yes, kefir grains can be reused indefinitely if they are properly cared for, and kefir powder can be used 2–7 times before it will stop culturing.
How long does it take for kefir grains to rehydrate?
Rehydrating kefir grains may take up to 7 days. During this time, a layer of froth or foam may form on the surface. This is normal and caused by an overgrowth of yeast.
How do I know if I've successfully made kefir?
You can tell if you have successfully made kefir by checking the state of your kefir. Milk kefir should begin to thicken and have a sour, tangy taste. Water-based kefir should begin to bubble when moved and have a sour taste.
What is the ratio of kefir grains to liquid?
We recommend using 1 to 2 teaspoons of grains for every 4 cups of liquid you use.
Will my kefir grains multiply?
Yes, your kefir grains will start to multiply 6–8 weeks after rehydration.
What milks can I use to make milk kefir?
You can use any of the milk below to make milk kefir.
Pasteurized milk
Goat milk
Powdered milk
Coconut milk
Non-homogenized milk
Raw milk
How long can I store finished kefir?
Finished milk kefir can be stored as instructed below.
At room temperature (68° to 78°F): 1 to 2 days
In the refrigerator (40° to 45°F): 2 to 3 weeks
In the freezer (0° to 25°F): 1 to 2 months or longer (like ice cream)
My milk kefir is forming very quickly. How can I slow it down?
There are two factors that determine how quickly kefir forms: room temperature and the ratio of kefir grains to milk.
To slow down kefir production, either lower the temperature at which the kefir is culturing, use a smaller amount of kefir grains, or increase the amount of milk, up to 4 cups.
Keep in Mind: It is important for the health of the kefir grains for kefir to form within 48 hours of culturing. If you need to safely slow down the process or make less kefir, please follow the tutorial below and avoid trying to slow down the process past the 48-hour point.
My milk kefir is forming very slowly. How can I speed it up?
There are two factors that determine how quickly kefir forms: room temperature and the ratio of kefir grains to milk.
To speed up kefir production, either raise the temperature at which the kefir is culturing or use a smaller amount of milk for the portion of kefir grains you are using.
Keep in Mind: It is important for the health of the kefir grains that kefir does not form in less than 12 hours (the preferable culturing time frame is 14 to 16 hours). While an abundance of fresh kefir is certainly tempting, please avoid trying to speed up the culturing process to this extent.
My milk kefir seems to have separated into curds and whey. Why did this happen?
Kefir will separate if it over-cultures. This usually occurs when the ratio of milk to grains is out of balance. To prevent this from happening, you can:
Increase the amount of milk
Reduce the number of grains
Reduce the amount of time you culture the milk kefir
Reduce the temperature at which it is culturing
I've been making milk kefir for awhile but the taste of my kefir seems to have changed. Why?
The taste and texture of kefir can depend on several factors. The culture time, the temperature of your home, and the ratio of kefir grains to milk.
My milk kefir grains were working but the last batch didn't thicken at all. What went wrong?
Changes in culturing conditions (different milk, a new spot for culturing, the season, temperature, etc.) can change the result of your kefir. The reality is, that it may be difficult to determine the exact reason for the change.
If the problem persists, reduce the amount of fresh milk by about 1/8, replacing that amount with finished milk kefir from the previous batch. Repeat 1-3 times, or until the milk kefir begins to thicken.
For Example: If culturing 2 cups of milk, in your next batch use only 1 3/4 cups fresh milk (reduce by 1/8), and replace the 1/4 cup you reduced with 1/4 cup finished kefir from your previous batch.
My milk kefir smells like yeast. Is that normal?
Kefir will often smell like fresh yeast. If your kefir smells like spoiled yeast (rotten), that can be a sign of contamination or that the yeast and bacteria that comprise the kefir grains are out of balance. Please contact Customer Support for assistance if you have concerns.
I forgot my kefir culturing on the counter for several days. The milk has separated and smells funny. Are the kefir grains okay?
The grains are most likely fine if this has happened one time. The biggest danger of leaving the kefir grains in the same milk for more than 48 hours is that they may begin to starve, which can damage the kefir grains. Separate the grains and put them into fresh milk right away. As long as the finished, separated, kefir smells and tastes okay, it can be consumed.
Some of the milk kefir sticks to my kefir grains. Is that okay?
It is normal for kefir to cling to the grains, and it does not present a problem. Strain the grains as best as you can, and don't worry about the smaller layers that remain on the kefir grains.
My milk kefir grains aren’t growing. What can I do?
Milk kefir grains are known to multiply, but at times they are reluctant to do so. Even if they do not multiply, with proper care, kefir grains can be used indefinitely to brew milk kefir. Generally, kefir grains take 6–8 weeks following rehydration to begin multiplying.
My kefir grains have multiplied and I'd like to save some as a backup. How do I do that?
Kefir grains can be stored short-term in the refrigerator or long-term by drying them.
My vegetables do not fit in the fermentation vessel. Will this hurt my ferment?
If the vegetables are below the brine, with at least 1-2 inches of headspace, they will ferment well. If there is too much to fit in one vessel, fill a second, smaller jar and weigh down the vegetables. A partially filled vessel is fine. An overfilled vessel may overflow.
My vegetables are rising up in the container. Should I be concerned?
As fermentation begins, gas is released. The carbon dioxide forms small bubbles on the vegetables and pushes them up. Wiggle the jar to release some gas or press the vegetables down with a clean hand, if fermenting in an open container. When using a crock or airlock lid, remove any slimy or discolored vegetables that floated above the brine before moving to cold storage.
The brine is overflowing the jar. What should I do?
It is quite normal for the brine to be pushed up and out of the vessel during fermentation. If the airlock is full of brine, open the container and remove excess vegetables and brine. Then reseal the container. If fermenting in an open vessel, it’s helpful to set the container in a baking pan to catch the overflow. To prevent future messes, be sure to leave plenty of headspace, especially with shredded vegetables.
The brine level in my fermented vegetable jar has gone down during fermentation or storage. What should I do?
It may be that the vegetables have simply floated up slightly. In that case, push them back down under the brine and adjust the fermentation weights as needed.
If only a small amount of liquid is needed to cover vegetables, add plain filtered water. If a larger amount is needed, make up some extra brine and add it to the jar to completely cover the vegetables. Keeping vegetables under the brine will help prevent the vegetables on the surface from drying out or molding.
Some pieces of the vegetables are escaping the weights. Should I remove them?
It is normal for some small pieces to float up, especially when using shredded vegetables. If there are larger pieces or it is difficult to keep things submerged, try some methods suggested for keeping vegetables below the brine. If there are just a few pieces, remove any that look slimy or discolored.
There is a white film on the surface of my vegetables. Is it mold?
A white film that is not fuzzy or in round patches is kahm yeast. It is very common on vegetables and quite safe.
There is lots of colorful mold growing on my vegetables. Should I throw the entire batch out?
Exposure to oxygen encourages mold spores to form. Keeping vegetables submerged or using an airlock is the best defense against mold.
My brine is foamy, bubbly or is not changing at all. Is it ok?
Some vegetables foam more than others. It is not uncommon to see some foaming on vegetables that have a higher sugar content, such as beets or carrots. The foam is completely harmless and generally disappears after a few days. You may also notice some bubbling in the jar as gases are formed by the fermentation process. Again, this is normal. On the other hand, some vegetables get off to a slow start and don’t bubble as much. Many variables affect fermentation. As long as the ferment smells and tastes pleasant, the culture is doing well.
Is cloudy brine or sediment in my jar safe?
Cloudy brine and sediment in the bottom of the jar are both signs that the vegetables are culturing well.
Why does my ferment have a pungent odor?
Cultured vegetables may be colonized by a huge variety of bacteria and yeast. In many cases the culture may be going through a change in fermentation stage and the odor may pass. Our general rule of thumb is to leave the culture for another 3-5 days.
Why is my brine slimy? new question here
Slime-producing organisms thrive in warmer temperatures and low-salt environments. Slime may be produced by yeast or fast culture growth, which is why we recommend a simple salt brine without whey or starter cultures. Cucumbers with a blossom end can cause soft or slimy pickles. Slimy vegetables should be discarded, but slimy brine is not always a cause for concern.
Why did my vegetables turn colors?
Dark-colored vegetables will color the other vegetables in the batch. Just one beet or wedge of purple cabbage can turn the entire jar pink! If white or green veggies turn pink in the absence of dark veggies, the batch may be contaminated.
Why are my vegetables dull or faded?
Vegetables that are originally somewhat pale, or vegetables that are overly ripe when fermented, can become dull. They can also fade if exposed to excessive sunlight. They are safe to eat if they smell and taste pleasant.
Why are my vegetables soft and mushy?
The most common causes of soft, mushy vegetables are high culturing temperatures, not enough salt in the brine, or natural enzymes in the blossom end of cucumbers.
How can I fix vegetables that are too salty?
In this case, prevention is key. Taste the ferment before fermentation is complete to check for flavor. If it is too salty, mix in more fresh vegetables or dilute the brine with additional water, leaving adequate space in the fermentation vessel. If necessary, pour off some of the salty brine before diluting. Overly salty sauerkraut is a great addition to a bland soup. Vegetables can also be soaked in fresh water for 2-3 days to draw out some salt, though some probiotics will be lost with this method. If you do want to add some veggies, consensus is to let it sit out just one or two days, to allow those veggies to ferment a bit. Be sure it's still covered in the salt brine.
Help! My culture has crawly things in it!
The ultimate YUCK factor, but not necessarily a total loss. In a jar that is not covered or sealed well, insects lay their eggs on the surface, which hatch into maggots. Remove the surface layer until you reach clean vegetables or compost the entire batch, depending on personal comfort level. To prevent pests, always cover the fermenting vessel with some kind of lid. A clean cotton cloth or coffee filter secured tightly with a rubber band is enough to keep flies out. A tightly-sealed jar, covered crock or an airlock lid completely eliminates this problem.