Tuesday, September 9, 2008

A quick note on mixing starter culture

When i use starter culture, i always use room temp distilled water. The distilled part is obvious, who knows what's in your tap water, also i have it at room temp so it brings the culture alive sooner and quicker. For an added touch, i always add a pinch of dextrose to the water so the bacteria can start feeding and multiplying. And i always try to do this before i grind my meat so it has time to wake up before added. 

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