If your sourdough starter isn’t doing much, don’t toss it (and don’t blame the packet just yet). Let’s talk wild yeast, cold kitchens, and how to stop sabotaging your ferment.

Let’s clear something up: you don’t need a thick, perfect pellicle to start kombucha. The myth that your brew won’t work without that jelly pancake. In this rant—I mean, blog post—I’m setting the record straight, busting kombucha myths, and giving you permission to start messy.