Evening all

God, ginger beer plants, that takes me back.
For a time everyone seemed to be doing it, passing on a handful of the live yeast and you were away with the possibility of exploding bottles in the larder. It did make for a good shandy though.

The thought came back to me when I was in Germany and making sour dough bread which used the similar growth system. Once you got a lump you used it for your bread mix and when the dough was risen, took a lump out put it a jar with some milk so that it developed for the next baking.

I suppose you all then moved on to wine making when Boots and the like were selling kits like mad and cans of rubbish grape pulp to stir you on. Still, I found the result little worse than the cheap Italian 'banana skin' red in 2 litre bottles that was the alternative for we impecunious workers.

Now. I can even get a decent bottle of Muscadet for £2.99 in Sainsbury's.
Thinking of which, I may pour myself a glass.

know about the starter yeast for bread tradition
many bakers use it and its all very hush hush stuff

For me is beach time, good morning world

Hmmm
jan 25th only another 11 months till christmas