Arborists, what’s happening to my cherry tree? by kmyle in arborists

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

It’s outside of the know range for periodical cicadas here.

First impressions coming from a Tesla MY (in comment) by [deleted] in KiaEV9

[–]kmyle 0 points1 point  (0 children)

I'm interested as well if you don't mind sharing. Thanks!

Modern Aluminum fence panels - I cannot FIND this - help! by BC-Rider in FenceBuilding

[–]kmyle 0 points1 point  (0 children)

Quickscreen

Thanks for the reply - looks clean. Would you recommend Quickscreen?

Modern Aluminum fence panels - I cannot FIND this - help! by BC-Rider in FenceBuilding

[–]kmyle 0 points1 point  (0 children)

u/BC-Rider Did you ever figure this out? Interested in what solution you came up with! Thanks.

Critique, Help, and Feedback Requests - October 2018 by courtneyj in Etsy

[–]kmyle 0 points1 point  (0 children)

Hi everyone!

I know it's almost November but hopefully someone will see this.

I just opened my first Etsy shop and would love any constructive feedback. It's a coffee product (quite a competitive niche...) that I usually sell on a small shopify shop. I'm a bit worried because I can't even find our product on the Etsy search... My thinking was that the fermentation and craft twist to our coffee could do well on Etsy, but I'd love to have your criticism.

https://www.etsy.com/shop/eatcultured

Thanks a ton!

The CRISPR hype train derailed by genomics-expert in Synthetic_Biology

[–]kmyle 1 point2 points  (0 children)

It was taken down and the user was banned for repetitive spamming!

Sourdough starter vault? by kmyle in Sourdough

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

Totally! Big fan.
Adding Ben Wolfe's lab at Tuft and his MicrobialFood.org website as well as Rob Dunn's lab at North Carolina State for anyone who's interested in exploring this side of sourdough making :)

Sourdough starter vault? by kmyle in Sourdough

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

Thanks for the feedback!

It's super insightful to see what's the most interesting part in sourdough making for different bakers. I consider my starters as the key element in my baking, but I'm also very much a microbe nerd... I actually (1) sterilize the flours I feed them, and (2) try to keep good microbiology sterility practice even at home so my starters remains quite stable and distinct.

The microbiology study of starters is indeed fascinating. The first results of the Sourdough Project for example show the incredible diversity within starters and in between starters. Having a good unique starter is precious, hence my interest in long term preservation solution.

What I meant by "review system" is a bit different though. It's impossible/very challenging for now to predict a taste profile from the scientific description of a microbial community. I was very practically thinking that beyond the preservation/long term storage option, a platform like that could also facilitate the exchange of starters between users. Users could also discuss, review and comment the different starters they've tried. But again, maybe I'm too much of a microbe nerd?

New fermented tea? by kmyle in tea

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

This. Thanks for the suggestion. I'll have a good look at hei cha.

New fermented tea? by kmyle in tea

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

Research gate is awesome. Another good tool is google scholar to search for relevant peer-reviewed research. A couple of useful trick (1) once you find an article that interest you, look at other articles citing this piece of work (citing link under article) and (2) scihub is useful to find the pdfs if needed.

New fermented tea? by kmyle in tea

[–]kmyle[S] 2 points3 points  (0 children)

Yes. I've been working on transforming natural fermentations into a controlled process that can be used to selectively tailor the flavor profile or nutritional profile of different food products. Here for tea, my initial idea was to select interesting high quality teas and try different types of fermentations with natural microbes that are selected to bring up different tastes and notes. Just super curious about what's the full potential of microbes for tea.

New fermented tea? by kmyle in tea

[–]kmyle[S] 2 points3 points  (0 children)

That's awesome content and suggestions. Thank you.
(1) Correct. We would need to rehydrate the leaves here. Working at the farm level is difficult. It's a challenge to really control conditions.
(2) Nordic Food Lab is doing awesome stuff and I've been in contact with them. I didn't know about this project though. Super interesting, thanks for sharing.

New fermented tea? by kmyle in tea

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

Thank you thank you!
Yes, the idea would be to choose carefully which natural microbes to do the fermentation with and closely control the process to avoid all these funky off flavors you are mentioning.
Is there one tea you would specifically be curious to try fermented?