Welcoem to posts!!
in the future - u will be able to do some more stuff here,,,!! like pat catgirl- i mean um yeah... for now u can only see others's posts :c
When I made my first sourdough starter, I was shocked by the smell of spoilage—it was truly unpleasant!
But on Day 6, that odor suddenly transformed into the sweet aroma of cheesecake.
This is the magical moment when spoilage turns into fermentation.
Making a sourdough starter is such a fascinating way to witness the transformations in the microbiome at work.
As I’ve made starters over and over again, I’ve found that the unpleasant odor no longer appears, and I get to enjoy a cheese-like aroma from start to finish.
I’ve successfully created starters at room temperatures ranging from 27-32°C.
I hope this experience helps anyone living in hot and humid regions who wants to give sourdough starter making a try!
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[How to make a sourdough starter] link↓
https://youtu.be/Xzc4mlrnl0k?si=v-4EU...
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—-Prebiotic Rich Fruits—-
1. Banana - Contains resistant starch and fructans, serving as an essential energy source for gut bacteria.
2. Apple - Rich in pectin, a soluble fiber that functions as a prebiotic.
3. Pomegranate - Contains polyphenols that support gut bacteria and help maintain gut health.
4. Kiwi - Contains fiber and natural enzymes, aiding digestion and providing prebiotic benefits.
5. Blueberry - Contains fiber and polyphenols that promote the growth of beneficial gut bacteria.
Use this as a reference for making yogurt dishes and desserts!
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Ever wonder why garlic turns green when you ferment it?
It’s just a natural reaction!
The sulfur compounds in garlic mix with the acidic environment during fermentation, causing the color change.
Totally safe and just as tasty—it’s garlic’s way of showing off!
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Exploring the world of fermentation & gut health 🌱
• Daily sourdough baker
• Fermentation enthusiast
• Sharing probiotic knowledge
Join my journey into beneficial bacteria!
——My Instagram:
[www.instagram.com/probiotics_fermentation_/profile…