Re: We will give you more.

Date: 2012-06-01 09:34 pm (UTC)
From: [identity profile] veronica-milvus.livejournal.com
I still maintain, for the proper sour flavour, leave out the yeast and let what's in the air fall into the starter while you mix it. Then while it is fermenting, cover it with a cloth and maybe the green and white fur will not land.

Trust me, I'm a microbiologist.
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