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thrig
  • Member for 6 years, 11 months
  • Last seen this week
4 votes

​What is the purpose of salt in fermented vegetables?

3 votes
Accepted

Is it okay for preserved lemons to float?

5 votes

Do older apples contain more or less pectin in the skins/cores?

1 vote

Can raw honey look dark and runny?

2 votes

How to preserve herbal syrup or herbs that will be used to make syrup?

1 vote

is it necessary to add sugar while making probiotic(fermenting) apple

2 votes
Accepted

How to properly handle an all clad pan

10 votes
Accepted

Why use lard in tortilla dough?

0 votes

What is the correct reference for amount of salt in lacto-fermenting?

1 vote

Why does this sourdough recipe call for 2 and 1/3 cups starter? Isn't that too much?

3 votes
Accepted

Why is my sourdough too sweet?

4 votes

life without refrigerator

3 votes

What is the purpose of resting non yeast flour dough?

3 votes
Accepted

Can Apples be Macerated before Pressing into Cider?

2 votes

When does baking/cooking in bulk have an advantage?

1 vote

Proper kitchen temperature for doing "fermentation"

1 vote

Does cooking vegetables increase their flavor?

2 votes

How can I improve the texture of my whole grain pancakes?

3 votes

Can kvass be made without bread?

1 vote

When spicing rice, should you add the spices in the water beforehand or after the rice has cooked?

1 vote

If uncooked rice is soaked for 2 days, is it still safe to eat (after it's cooked)?

0 votes

Issue starting a sourdough starter