I am moving from Indiana to New Mexico. I presently have a ginger bug and a sourdough cultures going.
Should I try to move them in a cooler or just let them go and start new cultures in the new environment ?
I would probably take them with me. For me, part of the fun is allowing the culture to grow and evolve over time, it's exposed to different yeasts & environmental variables. It seems to make it a little more personal, I guess. Plus, it could be interesting to see if it changes in regards to taste, texture, etc. as it grows in the new environment.
i use (maybe slightly modified) ginger bugs to start mead ferments. despite warnings that the yeast in bugs wouldn't ferment something wine-strength to dryness, i've never had a problem with that in 90+ batches. i start new ginger bugs very frequently though, and wouldn't be tempted to try to move one. they don't last well for my purposes, and i can get a new one ready to roll in about a week.
a good sourdough starter would totally be worth moving though.
Location: Indianapolis, Indiana
posted 2 weeks ago
Oh I have to try the watermelon recipe!
I love watermelon but Im the only one in the house that does and since I cant eat a whole one I just never buy it anymore.
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