@BrowningMachine @Spivonomist @LibertyFarmNH perhaps technically true (2 batches beer, 2 mead, 1 dandelion wine, 5 cider), but only tasted >
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Replying to @MorlockP
@BrowningMachine@Spivonomist@LibertyFarmNH the two beers, so I feel like I've got next to zero actual experience!1 reply 0 retweets 0 likes -
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Replying to @BrowningMachine
@BrowningMachine@MorlockP@LibertyFarmNH My daughter likes kombucha. Kefir, too. Must be something in her Baltic blood.2 replies 0 retweets 1 like -
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Replying to @BrowningMachine
@BrowningMachine@MorlockP@LibertyFarmNH Once you have a mother culture, it lasts forever, much like sourdough starter.1 reply 0 retweets 0 likes -
Replying to @Spivonomist
@Spivonomist@BrowningMachine so@LibertyFarmNH made sour dough starter, and it was...bland. Local gossip is that local microflora here is >1 reply 0 retweets 0 likes -
Replying to @MorlockP
@Spivonomist@BrowningMachine@LibertyFarmNH further "go get some SF sour dough culture...and over time here it will acculturate, go bland"1 reply 0 retweets 0 likes -
Replying to @MorlockP
@MorlockP@BrowningMachine@LibertyFarmNH Same reason we can't make proper Lithuanian bread here in the states.3 replies 0 retweets 1 like
@Spivonomist @BrowningMachine @LibertyFarmNH the microbes need to live in fear of an imminent Russian invasion to be properly motivated?
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Replying to @MorlockP
@MorlockP@BrowningMachine@LibertyFarmNH Ain't nothing as sweet as listening to a lachrymose Lithuanian.0 replies 0 retweets 0 likesThanks. Twitter will use this to make your timeline better. UndoUndo
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