nostr:npub16rsfuhv9vvn39cmrdg9s9qcq20lfqp4u8w35f8svm30dny345d7qhc2zfj nostr:npub1vz555w0w7pdy3l9skg202lkdnjqll4ct67l25f68x2h84e7u7r4qmrqdta nostr:npub1vrvcpqkvwyqwcyqsn0537szd5t9g0n9dyzvglw242c5cqh6em98q7797jm nostr:npub1a0qxpztc73n47hp37wxfqt6thaakt97seu7satuv7uz65mnlq37sxu3tmr Yeah exactly. I never use things like citric acid, I will add lemon or pineapple juice if it requires more acid. The old navy dudes did not pop down the shop for amylase powder.
nostr:npub1rzrhm2g8ehx4388a8mm9x2ceh0x7pgwqavymdzedzf94aw26ce8q6swjau nostr:npub1vz555w0w7pdy3l9skg202lkdnjqll4ct67l25f68x2h84e7u7r4qmrqdta nostr:npub1vrvcpqkvwyqwcyqsn0537szd5t9g0n9dyzvglw242c5cqh6em98q7797jm nostr:npub1a0qxpztc73n47hp37wxfqt6thaakt97seu7satuv7uz65mnlq37sxu3tmr you know that you can keep the entire process 100% natural and still go with potatoes, bananas and pretty much anything starch rich, right? I mean, you'll still need enzymes to break starch down into fructose and glucose, but it was done for ages in eastern Europe by using stuff a regular butcher was able to provide. Look rennet up
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