My ginger bug took 3 tries before I got it right - store bought starter is way more reliable

I kept reading that wild fermentation is the only real way, but after three failed ginger bugs I finally caved and used a packaged ginger bug starter from a local brewery supply shop. That thing took off in 48 hours and my ginger ale was carbonated and perfect, has anyone else had better luck with commercial starters?

3 comments

3 Comments

the_joseph18d ago

Yeah I was totally that guy who swore by wild cultures... thought anything else was cheating somehow. But after wasting three weeks on a dead bug I grabbed a commercial starter and honestly haven't looked back since. Sometimes the easy way is just the better way.

grantw3218d agoMost Upvoted

Buddy of mine spent six months trying to get a wild yeast going from grapes in his backyard. Kept feeding it, talking about the "terroir" and all that. Finally got a loaf out of it and said it tasted like a sweaty sock. He switched to a $4 packet of commercial yeast the next week and now bakes every Sunday like it's nothing. Still brings up the sweat sock thing whenever anyone mentions going wild.

dianaanderson17d ago

Hah, I used to be one of those people too, thinking wild yeast was the only "real" way to bake bread. But honestly, hearing stories like this makes me realize I was probably just being a snob about it. I guess if the final product tastes like a gym bag, it doesn't matter how authentic the process was, right?