Ok first let me say that my last batch of fermented products was very good, the taste that I was going for was there, (mild, no tang). My only issues I needed to work on was shrinkage and case hardening.
So I'm studying my book on fermentation, reading about aw, low ph/ hi acidity etc.
Then I start reading about the cultures and things really started to stick and I was understanding things, almost as if I read some of it before.
So, I'm reading on about the different culture and molds and bactoferm T-SPX pops up.
So I say to myself (SELF!) go look in the freezer, and sure enough, there it was T-SPX, and the package was opened, and remembered using it.
Then it dawned on me, oh yeah, now I remember reading up on this stuff and thought I'd give it a try, well it worked and gave me great results.
So the thing here is, yes I asked a ton of questions about this area of fermentation almost to the point were I think you were getting ticked off and told me to buy the book.
Good thing I did, because I would never have remembered that I read and studied this stuff before.
I'm still far from your caliber, but I was on the right track, and sorry for my ignorance, I guess maybe with heart problems not enough blood was getting to my brain, I don't know???
You just can't make this stuff up for sure #$%^&*($%!
