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Discussion Starter · #1 ·
I have a few questions:

1) Has anyone used baking soda to neutralize some of the acid in the sourdough? If so, how much baking soda per cup of sourdough starter? I'm currently trying a sourdough starter that doesn't waste as much flour as the popular recipes does, but it's really sour. Plus, I'm on my 2nd batch and it's not fermenting like it should. It's sour, but doesn't have the bubbles.
2) I was at Sam's last night looking at all the cheap restaurant prices for fruit and canned tomatoes. Since this food has already been processed, could a person vacuum pack the food in sanitary mason jars? If not, would it be profitable to can and water bath them in mason jars? The #10 cans (I think) were around 3 to 4$ a piece.
 
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