Uncooked is more flaky

Thanks for your comment! I am fortunate to get to see a lot of unique interactions between our animals and this was a fun one!

We also have a sweet hen that we use sometimes too, she’s an Astrolorp and so gentle. We call her Mother Mariana.

Its easy

The sour dough is harder because all of a sudden it gets mold on it...

There's a channel that covers low maintenance starter practice. Your starter should be quite mature if its your grandmas so you can honestly just keep a small amount in the fridge like I do. When I want to make bread, I take it out of the fridge, feed it with flour and water, rough equal weights, so I have about 1 cup or 1.5 cups of starter and let it sit in the jar loosely covered till it doubles in size. In the summer I do this in the morning and in winter I start the night before. I have had no issues with mold, never killed my starter, although it can be a little slower to rise the longer you go in between feeding but the fridge slows them down so at least they don't starve. If you get a layer of grey alcohol, you can stir it in or dump that excess liquid depending on how sour your taste is. Once my starter has reactivated on the counter, I dump the majority out into a bowl to make my bread and scrape down the sides of the jar to keep the remaining starter in a glob at the bottom of the jar and prevent mold. This method also cuts down on discards, I never discard!! Fermentation is scary because there's so many rules, but it's really not that strict once your cultures are mature and strong. Then neglect and mistakes don't hurt your ferment much😅

It basically creates that bitter taste

@@samtj3524 oh lol ok ty. I just started making Kombucha in November and I'm learning. I have a few books and I never saw that in any any of them, tysm.

Believe me when I say dont squeeze the tea bags. First batch I did not do any squeeze and it tasted great. Second batch I forgot not to do so and lo and behold it is slightly bitter. Note to self never squeeze the tea bags 😬