Fermenting on YouTube

Introducing the Crock of Time YouTube channel! The first video is about… my daily coffee routine. I was gifted a GoPro early for Christmas this year, and I’m going to put it to good use. This first video was intended as the scribble on the first page of a blank notebook, serving as a test of the recording and editing process. It took me longer…

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Happy First Halloween, Crock of Time!

Its been a very strange year for all of us, but this website is now almost 6 months old! That’s long enough for us to have completed at least one long-running fermentation logbook that the site launched with, Green Chili Sauce ft. Barley Koji! And we’re not done yet, as evidenced by the very newest, spookiest ferment so far just posted today, Spooky Pumpkin Miso.…

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Finally, your Twitter feed can be complete

That’s right, @crockoftime is on Twitter! What took so long? Well, there seems to have been a bit of a snafu when the account was created and it was mistakenly flagged by an automated process. It took almost 4 months, but today I was surprised with full access and no messages about being suspended. I don’t want to just post the same photos on all…

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Death of a Starter Update: It’s Alive!

It’s been only two days since my starter caught an infection, and it looks better than ever! Fantastic 3x rise within 8 hours at a cool 68°F room temperature while I was at work. This doesn’t mean I’m done with my rehabilitation process, but I like to celebrate the little successes. I’ve been “feeding” at a 1:1:1 ratio (34g each, I keep about 100g starter)…

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Death of a Starter: Is This the End?

I haven’t baked with my sourdough for 2 weeks now, as I was working on a non-sourdough Hokkaido milk bread recipe. I did feed it a few times, but I didn’t realize there was a problem until today. You see, the photo above is of the starter after a full 24 hours. There are some tiny bubbles, however there are no telltale streaks on the…

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Achievement Unlocked: Sticking With It

It’s been about 3 months since Crock of Time launched, and I’ve just posted the final update to the first logbook that the site launched with: Green Chili Sauce ft. Barley Koji! Be sure to visit part 3 to see the end of the process. I will be honest, I have been struggling with motivation for both new and existing projects, mainly because it takes…

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On the Wearing of Masks

As a fermentation enthusiast, I feel that I have a duty to add my voice to the chorus of so many others begging and pleading with our friends, neighbors, and relatives to wear a mask when out in public during a pandemic. No, I’m no scientist or epidemiologist, but I think considering things from the perspective of how and why fermentation works makes for a…

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Back to an All-Purpose Starter

I wrote back in May that I was transitioning my sourdough starter to whole wheat flour. Now I’m transitioning back to all-purpose! There’s nothing wrong with a whole wheat starter, and if you use one and like it, great! After a month of trying it, there are 4 observations I’ve made about the difference that have convinced me to reverse course. #1–Texture Whole wheat starter…

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Black Lives Matter

I created this website to share my successes and failings in home fermentation with anyone who visits the site. Excluding anyone based on skin color, or any other attribute, goes against everything that this site—and the global community of enthusiasts sharing with each other—stands for. We also need to recognize that this new wave of fermentation enthusiasm is propped up by privilege that is easy…

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Mushroom Amino Sauce with Shared Cultures

My friend and fellow fermentation enthusiast Eleana Hsu just uploaded the first video to the Shared Cultures YouTube channel! I’ve embedded the video at the bottom of this post. It’s a recorded live presentation in which she shows how easy it is to prepare dried mushrooms (that she foraged herself, no less) to create an amino sauce with koji, and provides a lot of tips…

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