This has worked awesome so far for me. It may be because I live in a warm climate, but my grape mush was ready after 24 hours and then only 1 day after adding the whole wheat flour was I able to make bread from it!
I used one cup of the stuff in my bread--does anybody know if it will eventually get more concentrated (so that I do not have to use so much of it)? If so, when and how much will I need to use?
Right now I am trying to dehydrate some of it (won't stop overflowing) in the toaster oven at just under 200 degrees.
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This has worked awesome so far for me. It may be because I live in a warm climate, but my...