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Old 10-15-2016, 10:00 PM   #51
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Originally Posted by rodentraiser View Post
If you're using grape and apple skins, don't you have to make sure to use the organic grapes and apples? I'd hate to make sourdough from insecticide-laden fruits.
It's a myth that organic farmers don't use pesticides, and the ones they use are often more harmful than those used by conventional farmers, which are not very harmful at all with recommended use. So, no worries

https://blogs.scientificamerican.com...l-agriculture/

https://www.geneticliteracyproject.o...dely-use-them/
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Old 10-16-2016, 01:38 AM   #52
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I make my produce organic myself with a good cleansing and scrubbing. For those veggie and fruits that can't stand up to this type of treatment, they get a good rubbing and water changing several times. Such as asparagus and peaches. Although I have been know for using a soft toothbrush on them when really in doubt. For foods that need to stay crispy such as lettuce, several cold water changes. More than normal. If I feel the produce can tolerate it, then it is several warm water and cold as the last.
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Old 10-16-2016, 02:41 AM   #53
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You can't make your produce "organic" by washing it, Addie. All you can do is make it clean. Some pesticides penetrate the tissues of a food. They don't get washed away with rinsing or soaking.

PRODUCE PURIFICATION 101: CAN WASHING FRUITS & VEGGIES REMOVE PESTICIDES?

From the article: "The short answer is no, not entirely. According to the National Pesticide Information Center, washing produce reduces pesticide levels but doesnít completely remove them."
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Old 10-16-2016, 03:27 AM   #54
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You can't make your produce "organic" by washing it, Addie. All you can do is make it clean. Some pesticides penetrate the tissues of a food. They don't get washed away with rinsing or soaking.

PRODUCE PURIFICATION 101: CAN WASHING FRUITS & VEGGIES REMOVE PESTICIDES?

From the article: "The short answer is no, not entirely. According to the National Pesticide Information Center, washing produce reduces pesticide levels but doesnít completely remove them."
Thanks for the info. I am doing everything I can possibly do so I take in fewer chemical and fungi in order to try and keep myself healthy.
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Old 10-16-2016, 08:54 PM   #55
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Thanks for the info. I am doing everything I can possibly do so I take in fewer chemical and fungi in order to try and keep myself healthy.
Since you do not eat anything, that should be easy
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Old 10-16-2016, 09:19 PM   #56
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But have you any idea how disgusting tea is with cream in it. Milk or lemon please (and for me - semi-skimmed!)
Agreed. I'll put full fat milk in English Breakfast Tea or Irish Breakfast Tea if I don't have any 2%, but I really, really prefer 2% milk in my Earl Grey.
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Old 10-17-2016, 02:36 AM   #57
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Since you do not eat anything, that should be easy
Sure is!
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Old 11-17-2017, 11:57 AM   #58
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I am rinsing out my apple skins from my stuffing this Thanksgiving, 20 minutes under clear water, and giving them to the starter. Mr. Seamus McYeastington has gone wierd, gotten very tart. I think there is a bacteria war going on. So I am going to add some apple peels for good soldiers.
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Old 12-29-2017, 10:51 PM   #59
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Yeast brand differences

There is quite a bit of info in this yeasty thread, but I have a new question should I start a new thread?).

What are the differences in brands of yeast. Most bloggers and cookbook authors seem to have a preference, and itís pretty much divided between Red Star and SAF (Red and Gold are whole nuther debate, it seems), but the most widely available brand here in Vegas is Fleischmannís, which rarely receives a mention in the blogs or books.

What are the differences between brands? Taste? Rise efficiency? Shelf life? Or is it more a case of personal preference?
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Old 12-30-2017, 07:09 AM   #60
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Yeast Brands

I have never looked for others but I'm pretty sure that Fleischmann's is the only brand we even have around here.

Good question JustJoel!
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