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To: greeneyes
We have black mold. It infects the starter even in the fridge. Best I can do here on bread is a pre-ferment, but have to use it in less than a week.

I buy 2oz condiment cups with lids from AceMart restaurant supply to store my seeds in, since they are untouched by human hands until you open the package. And of course, because I'm familiar with them from the business. Think the little salsa cups with lids that you get at mexican restaurants.

I think I just had a bad year with the jalapenos this year/last year. I'll need to raise some that are immune to the black mold poison.

/johnny

27 posted on 02/08/2013 2:51:51 PM PST by JRandomFreeper (Gone Galt)
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To: JRandomFreeper

Black mold sounds ominous. I am glad Missouri conditions allow us to prepare sourdough. We go through spurts of Hermann fads as each generation “discovers” and experiments with it for a bit.LOL.


28 posted on 02/08/2013 3:06:38 PM PST by greeneyes (Moderation in defense of your country is NO virtue. Let Freedom Ring.)
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