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Ha thanks.
The pH meter is largely qualitative, just gives me an idea of where the starter is at and gives me some hint as to when the yeast activity will be highest (I’m trying different concentrations of starter in my poolish to try and target specific timings).
I actually already had the pH meter for sauce experiments - I was curious about sugars:acid in BBQ and tomato based sauces.
Also, while this is batch #4 (this time), it’s like sourdough #30 over all time, and bread #200+
[sorry, this is out of context.. something went weird with my Lemmy client and posted this at the top level instead of as a reply]
Ages ago (so things may have changed), we called around to all the appliance sellers (Harvey’s, Good guys etc). Got plenty from there.
Had a friend call their local Coles and pick up a stack of boxes from them.
My starters have always been harsh taskmasters. “Feed me now!”, “Oh, refrigerated me too long - now I just sits when you try to wake me.”, “I’ll rise if and when I feel like it”…
Not this time. This time I’m gonna defeat this starter - beat it into submission!
Experiment #4 is doing its bulk ferment now.
./configure and chill?
Kali, Ubuntu, LibreElec, Alpine and RetroPie (in order of usage hours per week).
I have a “Linux from scratch” (LFS) that I toy around with (still runs a web server I need).
Next challenge is an ultra-fast-booting ARM based Linux (gonna need it shortly for some embedded work).
I’m trying Liftoff on iOS through TestFlight (Apple’s beta testing). Seems stable and pretty good.
Ok. A few weird things with my Lemmy client. It double posted the comment and one of them is linked to the main post instead of a reply. So. Uhhh. Yeah thanks and see other comment for details 😀