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The concern here is that this is something unexpected and potentially harmful. The general rule is - if in doubt, throw it out! Many microorganisms will grow quite happily and form a whitish sediment below a liquid layer. The liquid you have is also turbid, which tells me that you most likely have some suspended microorganisms as well, but this could also ...


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I don't weigh out anything. I go by looks and feel. Too much water and it will bubble but not rise. The gas escapes because the dough is too thin to capture the gas. I just had a starter bubbling for 3 days. This morning I fed it less water so it was like a thick pancake batter and it doubled in 1 hour. It floated like a cork! I took pictures of it ...


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You could instead try making your own Marmite. Excerpts copied from MsMarmiteLover's Blog - HOW TO MAKE YOUR OWN MARMITE Please read the whole piece for more background. My role as MsMarmitelover meant that I was able to go straight to the top: after some negotiation with the Marmite authorities, I was given a telephone date with St.John O. ...


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No, you need industrial machinery. Part of the manufacturing process of producing Vegemite involves using a centrifuge to separate out the yeast cell membranes from the rest of the product. As a result, without access to such a centrifuge, it is not possible to make Vegemite. Here is a description of the process I found through a Google search: Spent ...


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