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Latest comment: 16 years ago2 comments2 people in discussion
(from talk page):
You've made a good start on Fermentation starter. Now we could use the appearance of what the starter looks like (powder, cakes, what color, etc.), and a photo or two. Badagnani 20:54, 8 June 2007 (UTC)Reply
Yes, this is a large topic. Not to say that the whole "parent topic" of fermentation is a mess. `'юзырь:mikka 21:03, 8 June 2007 (UTC)Reply
Latest comment: 16 years ago1 comment1 person in discussion
This has a very eastern cuisine centric vibe to it at the moment, and could be helped by including the fermentation starters used in other cuisines. Not that I HAVE this information, but I figure I'd leave a note --RogueTrick (talk) 03:51, 21 November 2007 (UTC)Reply
Latest comment: 12 years ago1 comment1 person in discussion
This article has nothing about cheese, but cheese culture redirects here. I don't know enough about cheesemaking to start an article. Well, I could create a page, but it would be so useless it would just get turned back into a redirect. Aren't there any foodies on Wikipedia? --Dan Wylie-Sears 2 (talk) 22:38, 10 September 2011 (UTC)Reply
Latest comment: 3 years ago1 comment1 person in discussion
Reading this I think the use of ”stater” is a typo for “starter” . . . but the use of the word mother in the context of bacteria has thrown me (Alien anyone?) so I wanted to check before updating the page... Stecollie (talk) 17:08, 3 May 2021 (UTC)Reply
