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Pro tip: I switched from a loose lid to a proper airlock for my sauerkraut.
After 5 days, the batch with the airlock had zero kahm yeast, while the other one was starting to get a film. Anyone have a favorite brand for wide-mouth jars?
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betty_scott182mo ago
My last batch sat under a plate for a week and was totally fine (maybe I got lucky).
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the_anna2mo ago
Ever notice how most food safety rules seem designed for the worst case scenario? Your bread was probably fine because the real world isn't a lab. We get away with bending the rules way more than the experts let on.
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the_kelly6d ago
Betty's right, a week under a plate is NOTHING for most baked goods.
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