First time making sourdough starter.
I made my starter from scratch with:
25g unbleached bio allpurpose flour
25g whole weat bio flour
50g water
24h after that my starter looked like this, but it smells like strong cheddar cheez. If i understand correctly... its wrong.
I fed it anyway on 1:5:5 ratio. Is it salvageable? Should I start over? How do I make sure it turns out right?
Hey guys!
More than a year ago, I did my first batch of cider. Half of the bottles were primed with a solution of sugar and water. The carbonation was great but the taste was clearly more watery then the "still" version. Even though I think my solution was pretty strong but I dont remember the ratio I used.
I made a secound batch which is now a year and half of age. Now is the time to bottle it.
First question: Is the yeast be still strong enough to cabonate it?
Secound question: Can I do the priming without the water solution?
I dont have time to buy priming sugar tablets. If I add a weighted amound of white sugar (between 7g and 10g /L from what I read) to each bottle, will that be efficient?
I saw that I can also use sirop or concentrated apple juice, but the result may be more dicey.
Whats your take on this?
Thank you for advices!