Rezultati pretraživanja
  1. New special issue in : "Solid State Fermentations". Welcome for submission. Website:

  2. prije 51 minutu
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    2 gallons of hopped . What flavors should I add when I bottle up in a few days? . . . @ Vacaville, California

  4. prije 9 sati

    Putting my well-traveled starter to work down in southwest Florida today...

  5. prije 12 sati

    Year 9 made Chelsea Buns today to see how yeast works as a biological raising agent

  6. Any enthusiasts have advice on how I can turn kvass and fermented beets I've made into a tasty borscht? I have homemade chicken stock in the freezer. I was thinking of combining all three, cooking, and blending. Any tips or advice much appreciated!

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  7. prije 16 sati

    Great to see this write up in on the Heirloom Microbes Project🦠

  8. prije 18 sati

    Day 2 of mead; flapper attachment on drill makes stirring easy.

  9. prije 19 sati

    Would you enjoy being on a TV food show? Learn the secrets of creating delicious foods in this evening Feb. 18-19 course, "Creating Wild Probiotics."

  10. prije 19 sati

    Don’t forget our first chapter meeting of the year is next Tuesday! Register to learn all about in cosmetics

  11. Who loves ? We do! We do! In our module for Food Health and Society , students made their own jar of salted and herb seasoned cabbage to create kraut! Fermentacular!! 🤩 😋

  12. 6. velj

    Ever fermented something? Start with sourdough. It's easy peasy, all you need is 2 ingredients and your gut will thank you.

  13. 6. velj

    Bringing the heat to the chamber with a terrarium heat lamp to keep those ales bubbling through the cold nights. Happy !

  14. 6. velj

    Maybe a little garlic powder and some tomatoes, it might work .... .

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    cherry bomb/jamaican scotch bonnet hot sauce ferment! first ferment i've done since smashing up my leg. pretty excited about it.

  17. 4. velj

    One solid evening of projects. Bread, kraut with caraway seeds and wannabe kimchi with some Korean chilli paste added.

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    During the process, the yeasts are responsible for transforming mostly, the sugary sugars in ethyl alcohol and carbonic gas.

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    Sent my PhD student on a diplomatic international mission to Delft, and got very good local examples in return as gift 🍻🍻🇩🇰🇱🇺

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