OzzyChef wrote:What's your reasoning for roasting after the soak?
ultrasuede wrote:OzzyChef wrote:What's your reasoning for roasting after the soak?
I roasted before the soak in $2 reject shop trays
OzzyChef wrote:Using enzymes or no?
ultrasuede wrote:So I come home today to a sour smell in the house. I open my pot that the uncooked, unyeasted corn is soaking in, and BAM! it's fermenting away. It's defiantly lacto fermenting. It smells like my old sour dough starter. The PH is 4.7 last night it was 6.5... Mabey I should leave it? I could end up with a "lambic, toasted corn whisky"
https://youtu.be/QMzjm2mzkaU
Redux wrote:i hope thats not your name on the tube account...
ultrasuede wrote:Redux wrote:i hope thats not your name on the tube account...
Ted Moseby? Yeah that's me. I'm an Architect :liar:
ultrasuede wrote:Redux wrote:i hope thats not your name on the tube account...
Ted Moseby? Yeah that's me. I'm an Architect :liar:
ultrasuede wrote:Redux wrote:i hope thats not your name on the tube account...
Ted Moseby? Yeah that's me. I'm an Architect :liar:
ultrasuede wrote:Redux wrote:i hope thats not your name on the tube account...
Ted Moseby? Yeah that's me. I'm an Architect :liar:
tipsy wrote:ultrasuede wrote:Redux wrote:i hope thats not your name on the tube account...
Ted Moseby? Yeah that's me. I'm an Architect :liar:
Welcome Ted
Regards,
Art Vandelay
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