Satsuma @Satsuma@cat.family

@pamela i think most people who do sodas use cultures that eat white sugar—I have made self-carbonized kombucha before, which eats tea and sugar for example. Which is I guess one way of solving the problem of how to get the yeast into your soda without putting a ton of flour in also I guess?

Old school beer brewing I believe you reserved some of the mash to use as a starter for the next batch. Wine and apple cider can both be done 100% with the yeast that lives on the skins of the fruits, so technically not required to grow a separate yeast supply.

@pamela sourdough starter is basically just this, just slightly funkier yeasts than you’d get in a supermarket packet and the answer there is just give it fresh flour on the reg?

I assume the mass produced version is much more sterile and temperature controlled and probably maybe using some sort of engineered carb but fundamentally not that different

@titania oooohhhh looks delicious

@summerfallwinter specifically, if i’ve pushed my cuticles back recently and look carefully i can see them on both thumbs, but none of my other fingers have any

@titania i look forward to all of them!

@titania clearly you need to do three threads 😂

@titania ah nice!

@titania ooh yum

@yesterdaychild maybe we can convince them to jump ship 😂

@nomad @titania i think its worth making a distinction between ‘this is our shared agreed canon’ vs ‘this is something i wrote for fun riffing off/commenting on our shared agreed canon’ but idk that origfic vs fanfic is the way to go about that?

@Lady @aescling there is plenty of Marx on the internet for impatient kittens

@Lady @aescling Rumo, but it is not accessible rn