Guest guest Posted July 11, 2006 Report Share Posted July 11, 2006 I was wondering if anyone on the list does other fermented foods and if they have had a problem with the different yeasts crossing from one food product to the other since yeast is airborne? for example I noticed that when I kept a sourdough pot on my kitchen counter and also my brandied fruit jar in the kitchen that not only did the fermenting action of the brandied fruit jar increase tremendously but it also seemed to develop a " different " taste than it had previously (I didn't care for the end product after it had fermented in the same room as my sourdough pot).. Now that I'm going to be attempting Kombucha Tea which goes thru a fermenting process as well should I be placing the various fermented foods in different areas of my house??? Quote Link to comment Share on other sites More sharing options...
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