Date:   2/6/2011 1:54:16 PM ( 13 y ago)
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URL:   https://www.curezone.org/forums/fm.asp?i=1765272

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Sounds good. But I'd prefer to use "wild yeast" Granted, it's a bit 'touch and go' dependent on what's floating around your area, but lots of people make artisanal bread with wild yeast. It's such an appealing idea; making a sourdough starter with pineapple or grape skins.

I made a "ginger bug" awhile back (love the sound of that--I picture a happy critter like a dancing ladybug, but gold and maybe with a bit of a mane)and then got a touch scared of it as it started to take off. But this was when I was still under the influence of thinking that food would go bad, rather than culture. Call it my BCF days. Before cultured food, which I've come to feel is one of the prime ways we can nourish ourselves, while actually eating less. I seem to be into the time-dating acronyms today. :-) Just made a post on the water fasting forum that is mainly about brix, and might be of interest to this forum, also. Not sure how you feel about water fasting, Spud, but it sure has been empowering, for me. Gives a person a real insight into how much of the world lives, also; that is, starving, and NOT water fasting, ( though all too often starving and WITHOUT water, sadly) which is incredibly healing, and reorienting--when done properly.

water is life, I've learned. And ginger beer is fun!

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