Over the years, I’ve received lots of questions about fermenting. Today’s question in my Lacto-Fermentation 101 series is… what salt should you use for fermentation? It’s important to choose your salt carefully! [by Wardee Harmon]
Over the years, I’ve received lots of questions about fermenting. Are you wondering how much salt to use, what salt to use, how to store ferments, if fermenting is safe, or other fermenting questions? This video series will answer them! It begins today with…
What Is Lacto-Fermentation? [by Wardee Harmon]
Welcome back to our Video Q&A series! Today’s question comes from Tami: “I’ve seen your sourdough starter videos and have my own starter sitting on the counter now (started 8 days ago). It doesn’t take 12 hours to double, more like 3 to 5. Should I still wait the full 12 hours before feeding it again, even though it “falls” by that point? And I know you said “several weeks” for it to be ready. It smells good and sour now, will two weeks be enough? Thank you, and thanks for all the free resources! I really appreciate them!” — Tami
Welcome to the first Video Q&A at gnowfglins.com. We’ll have many more of these in the coming weeks! Today’s question comes from Katie: “I was reading your no-microwave post and was wondering if you have any suggestions for while one is at work. I often bring my leftovers to work with me and that is where avoiding the microwave seems impossible. Any suggestions?” Read this post for the video (and print) answer.