Arthur and Marilyn a tale of two ferments

Meet Arthur (Miller)

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He is a kombucha scoby.

This is his wife Marilynn (Monroe)

 

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My sourdough starter.  Sadly they are separated as Marylin has to live in the fridge whereas Arthur would die in there.  However that has not prevented Arthur from producing vast amounts of offspring who were starting to clog up the family home.  So drastic measures were taken and the kids were given a makeover and converted into scoby  fruit leather.

For those of you perplexed by the term scoby it stands for Symbiotic Colony of Bacteria and Yeasts.  For anyone who has ever had a vinegar mother – it is much the same thing.  Place it in alcohol and it will convert it to vinegar, place it in cold tea with sugar and it will produce a delicious probiotic filled drink called kombucha.  However that is another post, this is about what to do with all those pesky children who keep turning up.

Ingredients are very simple:

  • Scoby
  • fruit
  • sugar to taste (I don’t use sugar but it’s all about your taste)

There, that wasn’t too hard was it.  Whizz your scoby up in a blender.

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Turn your mind to the fruit.  I had a selection of elderly and pretty unidentifiable soft fruit in the freezer.  If you don’t have a black hole of a freezer like me you will want to produce a softly cooked puree.  Shove the fruit in a pan with a little sugar to taste and heat gently until you have a lovely mush.  Add to the scoby puree.

 

Spread your goo over a baking tray (I use a silicone sheet to prevent sticking) and put in a very low oven.  No more than 40C otherwise you will kill off all those probiotic goodies.  If you have an Aga the bottom oven is perfect.

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Leave until completely dried out.

Peel off and eat 🙂

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Love Gillie x

 

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