Solar power

[aerohead]

Originally Posted by redpoint5

Is that how sourdough is made?

There must be something to it. In some class I had long ago, the instructor told us about a famous sourdough baker in the San Francisco area.
Local health department officers showed up at the business, and forced them ,under penalty of fines and or their business license, to 'sanitize' the entire premises. Which they did. And in the process, killed off whatever was responsible for their famous bread. They never recovered.
I think it's the same for cheeses, where some 'mother' is always maintained in storage and makes it into every new batch.
A noodle shop in Tokyo has a 'pot' which is always added to, and never cleaned. And this one pot has been continuously producing noodles for over the past 150-years.
The Yanomami Indian tribe in the Amazon use their saliva ( pre-digestive enzymes ) to ferment their ritual, ceremonial alcoholic beverage.
Fun with bugs!

[cRiPpLe_rOoStEr]

Originally Posted by aerohead

I think it's the same for cheeses, where some 'mother' is always maintained in storage and makes it into every new batch.

Rennet used for cheese making is usually sourced from the stomach content of some animals at slaughterhouses, most often pork. Unlike the yeasts used as a leavening agent for bread, dairy fermentation resorts to some bacteria. But anyway, a mother-dough is still used as a starter for bread fermentation in many bakeries, even though in a commercial scale this applies mostly to certain varieties of bread such as panettone.

The Yanomami Indian tribe in the Amazon use their saliva ( pre-digestive enzymes ) to ferment their ritual, ceremonial alcoholic beverage.

I lived in Manaus for a while, so I was basically their neighbor

[redpoint5]

Well, some health inspector should force Natto to sanitize their facilities.

The Sneeze - Half zine. Half blog. Half not good with fractions.

[cRiPpLe_rOoStEr]

Originally Posted by redpoint5

Well, some health inspector should force Natto to sanitize their facilities.

There are some commercially-available fermentation starters for natto, usually imported from Japan where they're grown specifically for that, and there are some specific varieties of each fermentation agent just like there are different varieties of soybeans native from Japan. AFAIK natto is also used in the making of shoyu sauce. Well, maybe replacing it with tucupi pixuna as some Japanese immigrantes used to do in Amazon as it was more readily available is not a bad idea at all...

[redpoint5]

I'd just rather eat beans before they have spoiled... then again I've never been brave enough to try natto, but the smell alone is telling you it's a mistake.

[cRiPpLe_rOoStEr]

Originally Posted by redpoint5

the smell alone is telling you it's a mistake

I have never even seen natto, I just know about it because Japanese Brazilians told me about it.

[Piotrsko]

Same deal as lindberger cheese: it either attracts or revolts your sensibilities.

[cRiPpLe_rOoStEr]

I hate cheese anyway.

[freebeard]

It's been a month since this thread succumbed to black mold. Maybe this will get it back on track?

Why Tesla Solar Hasn’t Worked Out The Way Elon Musk Promised

Even the conventional panel side is in disarray. Worst for me is the rectangular panels on a hip roof. See 16:18. If the Starship can have hexagonal panels, why not Solar City?

I'm still interested in the non-solar glass tiles, priced between asphalt and metal. And they fit ridges and valleys better.

[aerohead]

A very good friend who lived for decades in Japan, explained to me that their history of fermentation was rooted in a means to 'cook' foods without 'fire,' a critical consideration within an island nation of 'paper' houses.