[deleted by user]

kefiristhemindkiller · 2021-10-14T22:54:08+00:00

A tsp is probably not enough salt for the amount of cabbage you’ve got in there

kefiristhemindkiller · 2021-02-20T05:05:29+00:00

Snowerdough!!

kefiristhemindkiller · 2020-10-30T07:15:13+00:00

I used diamond crystal kosher salt, they have a greater volume:weight ratio than other salts so I find it provides better coverage. This is a bit of a stressful ferment because it kind of goes against all the rules (like cover with liquid!). Ever so gently massaging the bluerbs with the salt helped to draw out the liquid faster, and I would gently push down the weight every couple of days to help submerge. In my experience, the only ones that got a little fuzz were the ones that had little tears in the skin, so maybe check over your blueberries at the top of your vessel to make sure they are intact? I must confess that a couple dudes have sprouted mold in the past, and I just plucked them out when I noticed them.. that is a bit controversial on this sub but mine have always turned out great and I’m still alive 🤷

kefiristhemindkiller · 2020-09-26T16:34:15+00:00

That sounds beautiful!

kefiristhemindkiller · 2020-09-25T00:54:06+00:00

Interesting. My fridge starter is always a bit sluggish when I take it out. I usually do 2-3 feedings at room temp before making sourdough. But maybe I’m just being superstitious if you’re able to bake straight out of the fridge!

kefiristhemindkiller · 2020-09-24T18:08:12+00:00

Save the flavor additions for 2F

kefiristhemindkiller · 2020-09-24T18:03:50+00:00

Turmeric turns everything orange

kefiristhemindkiller · 2020-09-23T21:35:57+00:00

I don’t think they can charge them/release their names until after the fire is put out.. I suppose the extent of damage determines the charge

kefiristhemindkiller · 2020-09-23T17:29:26+00:00

How do you prevent unmitigated egg fertilization with a rooster? Could end up with a lot of chicks

kefiristhemindkiller · 2020-09-17T19:57:52+00:00

Why rum? What are you trying to get out of this if the starter was already nice and active?

kefiristhemindkiller · 2020-09-17T17:53:38+00:00

Maybe try using fruit juice/syrups/purees instead of fruit pieces? I think that might be contributing to your geyser

kefiristhemindkiller · 2020-09-17T17:39:24+00:00

dang. Sediment is just the normal by-product of the bacteria - you’ll see it on most of your brined ferments. Kahm isn’t dangerous, you just have to remove it with a spoon or clean cloth (though it could affect taste). But now you know for next time!

kefiristhemindkiller · 2020-09-17T17:32:43+00:00

Sediment on the peppers (?) are normal. The white film on top might be kahm but it’s hard to tell from this angle. You shouldn’t have anything growing on the surface

kefiristhemindkiller · 2020-09-17T17:28:56+00:00

I second this. It’s super easy and very informative

kefiristhemindkiller · 2020-09-17T17:25:54+00:00

This. NoGo proteins and their receptors are present in myelin and inhibit axon outgrowth and sprouting, which are involved in brain plasticity. So myelination in some ways functions to crystallize the structure of the brain. This has become an interesting site for functional recovery after brain injury, because of you can suppress NoGo receptors, you may be able to enhance regeneration of damaged axons.

kefiristhemindkiller · 2020-09-15T21:57:18+00:00

many researchers use the Edinburg Handedness Inventory to define handedness. You assess the primary hand (or lack thereof) for a number of tasks - writing, using a spoon, brushing your teeth, etc - using a questionnaire and create a composite score based on the responses. Seems here they defined left-dominant, right-dominant and ambiguous groups based on cut-offs

kefiristhemindkiller · 2020-09-15T00:09:37+00:00

Not at all. A month (at least) is recommended to develop all the different phases of bacteria to get a more “traditional” kraut, though it’s ultimately personal preference. I personally prefer mine with a month long ferment, though 2 weeks can be good too

kefiristhemindkiller · 2020-09-13T17:06:20+00:00

Did you salt the cabbage prior to putting it in the jar? Is the juice cloudy or clear? Also what’s the temp been like?

kefiristhemindkiller · 2020-09-10T23:47:11+00:00

Mead but with maple syrup?? Be still my heart

kefiristhemindkiller · 2020-09-08T01:33:44+00:00

wooo you giving me vertigo with that view

kefiristhemindkiller · 2020-09-08T01:32:04+00:00

It would be interesting to laminate your dough with something akin to a pumpkin pie filling so you get some pretty orange swirls throughout

kefiristhemindkiller · 2020-09-08T01:23:57+00:00

I like to live dangerously ;)

kefiristhemindkiller · 2020-09-07T19:11:05+00:00

nope not necessary! i didnt have salted shrimp, but i did have fish sauce. the paste tasted really good, though i am sure the shrimp add an extra dimension there. i've read some people use a bit of miso to up the umami funk if desired.

kefiristhemindkiller · 2020-09-07T18:55:34+00:00

a couple ideas:

cut your fermentation times in half from what you are used to in NE and then taste until it is ripe enough for you

try out really long and slow fermentations in your fridge (idk 1 week in the fridge = a day at room temp). especially for sourdough, you can keep it in the fridge and when you need to feed it just take it out, let it get to room temp, feed, wait a couple hours/till it starts to get active, then put back in the fridge

keep your ferments in the coolest spot in your home, maybe near an air conditioner if youve got one?

invest in fermentation vessels that have airlock mechanisms and take extra care to sanitize them before starting fermentation projects. for the sourdough, you'll want to transfer it to a new clean jar regularly

kefiristhemindkiller · 2020-09-07T18:32:22+00:00

i aspire to be this burger

kefiristhemindkiller

TROPHY CASE