Acid = yeast booster?


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Posted by Chriscase [107.201.17.127] on Saturday, November 16, 2013 at 21:28:32 :

In Reply to: Re: "passivating" stainless steel- citric acid!. posted by Paul (in NY) [12.64.152.193] on Thursday, November 14, 2013 at 21:04:27 :

Lots of recipes for french bread call for a bit of vinegar.

Maybe your starter lacks sufficient acetobacter to make it REALLY sour?

Try adding some of the juice off of your crock of home made sauer kraut to your starter.

But that is my taste. Y'all ought to know by now, life just can't get sour enough to suit me. ;^{



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