The Fresh Loaf

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Using Kombucha in a Poolish

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AbeNW11's picture
AbeNW11

Using Kombucha in a Poolish

Hi All,

About 2 months ago I started to grow a SCOBY from scratch. As I wasn't making Kombucha to drink I only made a small amount just enough to get a SCOBY. I bought some Kombucha, made a pot of strong green tea, added sugar and a drop of Kombucha, covered and left in a warm dark place. Two months later (I know it's been quite a while but haven't had time to make anything yet) and I have not one but THREE SCOBYs, probably due to this heat. The Kombucha is probably really vinegary by now but the SCOBYs are still nice and healthy. No mould growing on them. Must get round to using them...

 

My question is...

 

Can I use a bit of the Kombucha in a Poolish as a starter? If so, does anybody have a recipe?

Mini Oven's picture
Mini Oven

There have been a few threads over the years.  Type simply:  kombucha     into the site search box.  You'll get some hits, I was just there.  :)

AbeNW11's picture
AbeNW11

I just found a thread that sounded spot on, clicked on it and then realised it was my question.

Mini Oven's picture
Mini Oven

I would say... if you are familiar with your flour and know roughly how long a working window you have,  go for it.  If you find your dough fermenting yet gluten is starting to fall apart before enough gas can raise the dough, quickly mix in 1.5% instant yeast and give the dough a final quick rise.  Respond to the dough.

Try also kombucha pre-ferment   or   kombucha soaker  or  kombucha yeast water 

ExperimentalBaker's picture
ExperimentalBaker

I tried using kombucha to create a sourdough starter. It was a very sluggish one, by the time enough gas was produced, the gluten has been fully broken down. I made plenty of bricks using that starter.

I think the organisms in my Kombucha feeds more on the sugar and they are not meant to feed on flour.

Just like yeast water, you still need to feed it sugar.

 

So if you want to use the Kombucha, you have to use it when it's still slightly sweet or add sugar to a sour one. My Kombucha ph is been 2.7 to 3.6, depending on which bottles I measure.