Feb 17, 2006, 4:52 PM
Post #5 of 6
I added the juice of a limón to today's tazón of Tepache. It balanced out the remaining sweetness of the piloncillo. I think that next time, I'll not dilute it as much after the fermentation, or use, as suggested, lager and water instead of just lager.
Did you know that you can make a bread starter from tepache and whole grain rye flour? Whether it makes a nice bread remains to be seen. I took some of those ingredients yesterday AM, mixed them, then mixed in some linaza entera-soaking water and white, bread flour.
After that mash sat all day and frothed nicely, I took a chance and mixed a batch of 4-Seed Bread. (Soy sauce roasted ajonjolí, mijo rojo, girasol y pepitas. No additional, manufactured yeast added. Just a little coarse salt, linaza water and white flour.
I'm leaving this until midnight or 1 AM and then I'll have a look, if not sooner.
(I hardly sleep at all, anyway.)