4 ms·
This is fascinating. I do wonder whether sterilizing the flour had any effect on the output. Doing a control with the same flour and modern yeast seems potenti
by gshdg 7y ago
This is fascinating.
I do wonder whether sterilizing the flour had any effect on the output. Doing a control with the same flour and modern yeast seems potentially worthwhile.
- nrdvana 7y agoIt sounded like he already had experience with that. He said that flour always turns out like a “puck”, where this was fluffly. So, not exactly science-grade analysis there, but certainly a strong indicator.
- gshdg 7y agoThe “puck” thing was about the type of grain he used. There was no indication that he’d previously sterilized said grain.