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I've been enjoying this thread since it was started, and I always like experimenting with new flavors. I'll take you up on that rue, if you don't mind.
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# ¿ May 17, 2018 16:14 |
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# ¿ Mar 28, 2024 18:04 |
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MisterOblivious posted:unless you want your dish to taste like use cough drops as a "spice." edible camphor is an ingredient in some indian dishes
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# ¿ Jan 29, 2019 12:19 |
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SubG posted:I'd love to hear how he's isolating and culturing yeast from a single desiccated sample without it getting swamped by whatever yeasts he happens to have naturally in the environment. None of his photos involve isolating a strain e.g. via a streak plate, and all of them seem to involve fermentation in the open air. I thought the same thing on reading the tweet. Not to mention the yeasts in his flour, which is definitely not ancient. People don't realize that the vast majority of the yeast in a sourdough starter is on the flour, not in the air. Yeast likes to live on stuff, not just float around.
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# ¿ Apr 17, 2019 06:21 |
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PubicMice posted:This confuses me. Where else would the yeast be, if not inside and throughout the dough? Do people think the yeast's farts is the yeast itself? the common knowledge (which is wrong) is that yeast is just floating around and, for example, starting a sourdough culture is the result of your local airborne yeast inoculating your flour slurry the actual thing that happens is that flour ships with yeast on it, which inoculates the flour slurry. the amount of yeast in the air is miniscule in comparison.
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# ¿ Apr 19, 2019 03:10 |
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I found this blog which so far is excellent by googling capillaire, which I'd never heard of before http://www.theoldfoodie.com/
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# ¿ Jul 28, 2019 02:04 |
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# ¿ Mar 28, 2024 18:04 |
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packetmantis posted:Does it actually taste like walnuts? I've made walnut ketchup and the answer is kind of but not how you expect
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# ¿ Aug 1, 2019 19:26 |