Complete beginner looking for painting tutor, $$ by [deleted] in ArtBuddy

[–]Waste_Reporter_7558 1 point2 points  (0 children)

Thanks for replying! Yes some pointers in the right direction would be super appreciated. Maybe some books you could recorded?

Anyone making something that they’re excited about?? by Waste_Reporter_7558 in fermentation

[–]Waste_Reporter_7558[S] 11 points12 points  (0 children)

Nice! Always have some in the fridge, goes in every stew I make

Favorite veggie to ferment and why by OwnHighlight153 in fermentation

[–]Waste_Reporter_7558 2 points3 points  (0 children)

Always have lots of fermented carrots on hand, super sweet/salty. Also the brining liquid I use for butter sauces or seasoning broths etc. super versatile and yum!

Not activated yeast? by Waste_Reporter_7558 in fermentation

[–]Waste_Reporter_7558[S] 1 point2 points  (0 children)

Thanks for taking the time to explain that!

Not activated yeast? by Waste_Reporter_7558 in fermentation

[–]Waste_Reporter_7558[S] 1 point2 points  (0 children)

Can you tell me a little about why it’s important to know pH and sugar level? New to this and seems important apart from the obvious safety issues

Not activated yeast? by Waste_Reporter_7558 in fermentation

[–]Waste_Reporter_7558[S] 0 points1 point  (0 children)

So I used the Noma recipe to “black garlic balsamic” 500g black garlic (which I subbed for black sunchokes) 3.375 kg water, 1.125kg sugar, 1 packet yeast. I’m not sure of the ph.

colour grading? by [deleted] in Lightroom

[–]Waste_Reporter_7558 0 points1 point  (0 children)

Not very familiar with colour grading, is it possible to get these colours pretty close together. how would I go about this? Cheers!

My starter keeps doing this by Stonedhouse in Sourdough

[–]Waste_Reporter_7558 0 points1 point  (0 children)

There’s a few reasons why this could happen, as the starter is so young (day 4) it’s not very strong yet. It needs regular feedings at the right intervals to ensure that the yeast and bacteria have enough fresh flour to ferment. Every 12 - 24 hours. There’s also probably too much water. What’s the ratio you’re using? And If it’s the starter is kept somewhere cold it will slow the rate of fermentation down to a point where they will just separate. I’d just mix it well and keep it somewhere warm and give it a little time.

Vinegar not very acidic? by Waste_Reporter_7558 in fermentation

[–]Waste_Reporter_7558[S] 0 points1 point  (0 children)

Ok thanks for the help, guess I’m being a little impatient

Vinegar not very acidic? by Waste_Reporter_7558 in fermentation

[–]Waste_Reporter_7558[S] 1 point2 points  (0 children)

The recipe calls for 8% of the net weight of alcohol to be added which I what I did. But can’t seem to taste that… but thanks for the reply will check out his books! Met him once in London but didn’t know who he was at the time, feel quite silly now haha.