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   Adrianna Tan (skinnylatte@hachyderm.io)'s status on Friday, 17-Jan-2025 04:19:10 JST Adrianna Tan

   in reply to

   • T Chu 朱
   • Mr Salteena is not quite a gentleman

   @stephen @chu apparently you need lactobacillus sanfranciscensis specifically for it (but can be procured elsewhere, unsure if they hold up well)

   • Embed this notice
     Mr Salteena is not quite a gentleman (stephen@microbe.vital.org.nz)'s status on Friday, 17-Jan-2025 04:19:14 JST Mr Salteena is not quite a gentleman

     • T Chu 朱
     @chu @skinnylatte the acidity is mostly to do with the fermentation temperature. Tell your friend to try a warmer, faster ferment maybe with a more liquid starter and see if that helps. But also, cultures change over time depending on what you feed them and the influence of your ambient bugs, so it may actually be different at this point.