Feb 192016
 

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To prepare for our fermentation lab in Soil to Plate I made three jars of Meadville starter for the two groups of students that make sourdough bread.  Other groups make yogurt, kimchi, sauerkraut, kombucha, and yeast bread.

3 starters

Here are the students kneading.

Student kneading

 

 

 

 

 

 

 

 

And their loaves.

ES230 loaves

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