I usually brew a half gallon of ginger "tea" using fresh or dried ginger. I added a cardamom pod and some anise seed this time, but I've done other spices or just ginger before too. I use 1/2 to 3/4 cup of sucanat (unprocessed cane sugar). Once that cools to room temp, I strain the chunks, add a heaping spoonful of sourdough starter and give it a good stir. Then it goes in a couple quart-size flip top bottles on the counter for 3-7 days. It gets fizzy pretty fast, so I burp the bottles 1-2×/day. Once I like the taste I pop it in the fridge.
Of course, my wife made some sourdough tortillas for our tacos tonight so I may have to reconsider my recent note on the subject of favorite food. The tacos go nice with my latest batch of sourdough started ginger beer.
#grownostr #foodstr #ferment #fermentation #sourdough #drinkstr
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Discussion
That's pretty cool. Of course it's all fermentation, but I never would have thought to be able to start a ginger flavored drink with a flour based starter. I'll give it a try sometime. Thanks!
You're welcome. I wasn't sure whether it would turn out anything drinkable or not, but it's been working for me. Better taste than using whey and much faster than whey or the ginger bug method.