Quote:
Originally Posted by Worth1
I didn't find it necessary and liked the product better the old way I did it.
I can also tell if the ferment is going on by checking pressure every day.
I have a 10 degree fluctuation in my house too from 70 to 80.
No real good explanation or excuse.
I have 1/2 gallon of sauce going on the stove as we speak.
I have no idea what and or how I am going to use it. 
Worth |
I have quite an assortment of airlocks now, also with no good explanation/excuse.
I just bought a "high falootin'" blender on Amazon prime day. Wondering if it might make a sauce that will stay emulsified without adding stuff. Just made a pretty tasty romesco sauce, not that that had anything to do with fermenting. .