Pickling brine — 250 mL jar

75 mL vinegar Combine — Combine the vinegar, water, sugar, salt, minced garlic, peppercorns, and coriander seeds in a 250 mL jar. Stand — Leave for one week with the lid loose.
75 mL water
2 teaspoons sugar
1 teaspoon salt
1 teaspoon minced garlic
About 1 teaspoon peppercorns
About 1 teaspoon coriander seeds

Solera-style kombucha

1 litre boiling water Brew sweet tea — Combine the boiling water, tea, sugar, and molasses or treacle. Cool — Let the sweet tea stand until cool. Refill bulk fermentation jar — Use the remaining sweet tea to refill the bulk fermentation jar.
10 g tea
100 g sugar Prime and bottle — For each of two 500 mL bottles, use 40 g cooled sweet tea and about 460 mL fermented kombucha.
1 tablespoon molasses or treacle
About 920 mL fermented kombucha (two bottles)

Sourdough pizza dough

200 g flour (poolish) Mix poolish — On the first night, mix the poolish flour, water, sourdough starter, and honey. Leave overnight. Add remaining ingredients — The next morning, add the remaining flour, water, and salt. Stretch and fold — Stretch and fold every 30 minutes over 2 hours. Bulk ferment — Bulk ferment until the night of day 2. Divide — Divide into three 320 g dough balls. Refrigerate — Refrigerate overnight. Bake — Bake on day 3.
200 g water (poolish)
40 g sourdough starter
10 g honey
340 g flour (next morning)
162 g water (next morning)
15 g salt

Sourdough

450 g regular flour Mix and rest — Mix the regular flour, wholemeal flour, water, and sourdough starter. Leave for 20 minutes. Add salt — Add the salt. Stretch and fold — Stretch and fold every 30 minutes during the first 2 hours. Shape — Shape the dough. Refrigerate — Refrigerate for at least 16 hours. Bake — Bake at 250°C for 20 minutes, then at 220°C for another 20 minutes or until the internal temperature is 95°C.
50 g wholemeal flour
350 g water
100 g sourdough starter
20 g salt