I am eternally gratefull the practice is forbidden in Europe in organic cultivation. It's one of the small wins that fly under the radar. It's still a long way to people choosing for organic, awareness is the start of every change.

I have absolutely no understanding of whatever is said here

I am a total chem nitwit, would you like to explain me how you come to this ?

I think climate negativism is often very counterproductive in the ongoing fight for effective measures. Pessimism of the intellect, optimism of the will, my friend!

Theory of mind is a diverse field with many different views and consequences. I land in the 4e camp of epistemology, so I would say experience of insect are equally experiences of conciousness as human experiences. When you let go of human centric parameters the world takes on a very different visage. I liked this article about the 4e theory and it's implication on the breaking down of the divide between plants and conciousness. https://worldsensorium.com/...

there's a mythbuster episode on it https://m.youtube.com/watch?v=l9w8GjMeWGo

wow these are beautiful!

it's more in the philosophy ballpark, which shapes the interpretration of methodology and the consequences, in my humble opinion.

The dream of wooden pirate starships becomes reality!

one of the requirement to get the funding was that there are no comparable hotspots nearby, like a library or city hall providing a hotspot

Hi!

you can order it at meilleur du chef, they have the louis francois brand which I use in the restaurant. https://www.meilleurduchef.com/...

It looks like you have some air pockets in your mass. The aspergillus will keep making white filaments where ever there is a surface with a little oxygen present. If it is anything other, it will not survive competition with the aspergillus in the environment created by the miso so it will not survive mixing it in. There are few fungii capable of making you sick whilst also able to grow in the miso, and even then it's usually because of mycotoxins produced as a side product from the metabolic processes. This means they would have to be present in a very large amount, which inevitably makes the whole thing very easy to detect by smell and taste. Mix it in, and once the ferment is supposed to be completed, if it smells and tastes off, throw it out. But, I think more often than not you'll end up fine.

Side note, it's only since recent times people started fermenting in glass jars where everything is visible. Traditionally smell and taste were the only markers people used. Trust your senses!

Happy fermenting!

Hi! I was looking in the general feed. So, I never changed the sort, it was on active. Now that I set it on hot I can very much so see beehaw posts.
Thanks for immediately pointing me in the right direction!

I think you can certainly avoid some by avoiding plastic utensils and packaging. This also means no processed foods, which is a good move in every way. I don't know if there's a way to filter it out of tap water.

Structure wise I've had results by not kneading the dough, just letting the autolyse handle the gluten formation. It comes out more flakey. I assume the koji will reach deeper inside that way.
Poking holes though is a tried and true tactic!

or, an organism thrives when everything around it thrives as well. Grow only as much as needed.

is your seitan densly structured? The koji needs some wiggleroom to grow.

Spore clouds! I heard a podcast episode long ago on Mushroom revival that the giant mass of spores interacts with molecules in the air and influences weather patterns all over the world!

i have no idea what this is about, but it is darkly poetic

the mould can only survive on the surface. Mix it up and you'll be fine.