No, they are not really bread eaters here. And the bread that is eaten, is supermarket white factory bread. The Afrikaners make " braai brootjies*". Standard yeast dough, but cooked on the grill. I make naan bread occasionally. Either very hot pan, or in the uuni pizza oven or on the charcoal...

Glas of red wine. Jack Russel on my lap Braai is going with potatoes & onions. Chicken will go on in about 20-30 minutes. Moon should be coming up by than as well.

Yeah, makes sense. I use my gas stove (as I only make small batches), and it's pretty slow. There are some ways to increase volume, but I don't want to confuse OP just yet :)

I'm pretty sure you will be fine making 19 litres batches in a 40 litre pot.... Just keep an eye on it. How are you going to lift the bag? Just hand power? It will be heavy. Note on using recipes: Most American are based on 19 litres, a lot of European ones use 10 litre as a base figure (easy...

I've started reading "radical brewing". It's old, I know ;)

I've been watching fly fish video

Congrats Simon

Welcome Stephen

Thank you. Problem is that they don't sell kombucha here. At least I have never seen it, but am going to look in the specialty shops

Congratulations!

Tea. Black, no sugar Already had my wake up cup of coffee

I use software for the calculations etc, but thhe recipes are written out and put in a binder. Sometimes with remarks added later on about taste etc. Yes, you read that right. Pen and paper :) Remember that stuff?

Interesting.... I just wonder if the enzxymes will have enough time to do their work. I think that is also the biggest difference in the analogy with coffee. No alpha & beta amylases in coffee (as far as I know)

I checked Sandor Katz book on fermentation and he also only mentions buying or getting from someone. I suppose I got to do the same as @Donoroto : Taste first, then continu ;)

Sometimes....