Fermento Starters

Starters and SCOBYs

Feeds, health and lineage for every culture you keep. Work out a feeding ratio here.

Vegetable weightg Salt weightg

Salt Percentage 2.50% Salt percentage relative to vegetable weight

2-3% for most vegetables
3-5% for kimchi
1.5-2% for delicate greens

Fermento saves the number with your batch.

A sourdough starter called Bubbles: fed today, next feed tomorrow morning, with its family and taste notes

Lineage

A family tree for your cultures

See a mother starter with everything descended from it: the kitchen starter, the rye offshoot, the loaves. Batches that share a starter are listed together.

A sourdough family tree: a mother starter with its descendants, from a kitchen starter to rye and multigrain loaves

SCOBY hotels

Kombucha between batches

A SCOBY hotel is a batch like any other: the day it is on, the next step, and pH, temperature and Brix readings over time.

Kombucha in Fermento

A SCOBY hotel partway through its month: the next step is a daily taste test, with pH, temperature and Brix readings

Questions

How do I keep track of sourdough starter feedings?

Give the starter its own record in Fermento. It shows when it was last fed and when the next feed is due, and reminds you.

Can I track where a starter came from?

Yes. Each culture has a family tree showing its ancestors and descendants, including the loaves and offshoots made from it.

Keep every ferment on schedule

Fermento is on the App Store, for iPhone and iPad.