Make Everything Beautiful CT

Make Everything Beautiful CT We make & deliver homemade , and in to help you feel the BEST you possible ➡️ your gut will thank you!! 😁❤️🌍🇿🇦

21/02/2026

This morning's "Kombucha from Scratch" Workshop was so much fun. Each lady got scobys to take home and brew their own kombucha. Healing homes one gut at a time.

20/02/2026

Day 8!!! The smell tells you we're winning. I split the original into two jars and fed each a different ratio of flour and water to the starter. Jar 1 got 30g of flour and 30g of water. Jar 2 for 90g of flour and 90g water.

19/02/2026

Progress is progress! Small signs that we're moving forward. Slow and steady wins the race. Us vs US daily. Sometimes that looks like this stash of new Ts, other times it looks like boiling a kettle to create another bespoke kombucha. Dont discount anything Cupcakes! Just keep focussed on the dream...slow and steady.

Growth!!! Day 6 (5days of feeding), and she's growing. 5 hours since this morning's feed! Whoop! Sourdough starter from ...
16/02/2026

Growth!!! Day 6 (5days of feeding), and she's growing. 5 hours since this morning's feed! Whoop! Sourdough starter from scratch. Whoop!

16/02/2026

Day 6, get out your markers! (pens, or tape, or the humble elastic band works too). We need to see how much the Madam grows.

15/02/2026

Day 5, I skipped 4! No real reason except we got busy with Saturday things. I just fed her 20g bread flour, 20g water. She's showing small signs of bubbles. Seems we've captured some good yeast & bacteria!

14/02/2026

Sourdough starter from scratch: Its day 3, the smell is distinct. We've definitely attracted yeast and good bacteria into the jar of flour water.

13/02/2026

Sourdough Starter 101: easy i promise!

13/02/2026

Ginger bugs, are basically fermented ginger (in water with sugar added to feed the yeast and good bacteria). You then use the ginger bug to naturally carbonate and fermented everyday juices (reducing sugar in them and making it easier on your gut).

12/02/2026

I feed the starter according to what I need for baking. This week, for example, I need one loaf worth for tomorrow's bread and 15 loaves worth for Saturday ...and so i feed accordingly 😌 ☺️

11/02/2026

Pipe cleaner all over the floor!! The brewery has been on a go slow since September last year, more or less. There are reasons Ill get into another time...so it feels really good to start up again...with intention.

11/02/2026

Start with your starter. Consistent bubbling and growing when you feed are indications of a healthy starter. If she's sluggish give her time, adjust your ratios of starter:water:flour. It just depends on when or what you want to do with her. Friday and o have one bread to deliver to a café in tge CBD and on Saturday I have an order for 15 loaves. I am going to need more starter. So Im growing her to the amount it need until I mix later today for Friday's loaf and tomorrow for Saturdays loaves. Why? My preference is longer fermentation for softer gut impact than a bake-same-day breads 🍞. Nothing wrong with those, im only stating my preferences based off of experiences to date.

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