First post!

W00t! First post!

I'm known by a few names online but for the sake of sanity you can just call me Fermented. I'm known by that name in a few places and it's probably the most appropriate one for this place, after all, it is about Yeasty Goodness. The name attached to this blog is Technomage as that's my alternate identity for tech related stuff. You can check out my tech blog at another location. Check the sidebar.

I've had a few blogs over the years, none of them with any commercial intent and neither really is this one. None of those were much more than a temporary online diary which bored even me to tears. Some of the things said in those were just, well, crap.

To be frank, I'm not sure if this one is going to be much better. However, I will persevere and maybe it might at least amuse someone or attract the occasional flaming.

What's this one about? Yeasty Goodness! You see, I'm a hobbyist brewer and baker. I'm into some other stuff and I will post that here as I go merely for the sake of a little variety.

"What's in it for me?" I hear you ask? "Plenty!" I tells ya. :) Everything I make and do that's mentioned on this blog will also have the recipe and pictures posted so that you can try it too.

I've become disillusioned with many online recipe resources. A lot of the USA based ones use too much sugar in baked goods, some others from elsewhere leave out one or more critical ingredients so that the result is bland and terrible, others overcomplicate their method or bill of ingredients for no real gain other than making the poster / baker / brewer feel good that they used twenty ingredients instead of six. You know what I mean?

Thus, I've taken it upon myself to post the amended receipes of others, new and original recipes and variations on favourites. My food palate tends to be mostly Asian and my brewing and baking palate tends more to English and Belgian. Now you know what to expect.

It's Sunday and the sun is well up and shattering my eyeballs, so it's time for another espresso to go bake some bread and brew another batch of ale. And I'll post it for you later today.

Cheers - Fermented.