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Ive read common recipes using 80% hydration, volume measuring is very inaccurate. Once the dough is two-three days old it is more workable. .... By the way my latest is 80% hydration, I depends on the flour if it can handle hi hydration.

lol, Thanks! I do make some crazy stuff.

I don't recommend cross boarder so I would recommend it be stated US or Canada Only etc.

Im guess US ?

I bought 4lb of "Extra Fancy" direct from Hawaii. Almost done , about 5oz left. Well my experince has been disapointing considering its three times the normal cost. Its nice coffee but not worth the extra price. My Peruvian and Costa Rica taste better then the Kona. Was wondering if anybody...

20oz yeserday.

lol, cant stand the taste of Stevia.

Crap, went moldy, never happened before :( Stupid, I used the whole scoby, have to get a new source...... Just checked fridge, still had a cup left in a bottle from the last batch :)

New Batch Started yesterday :) Added Organic cane sugar to push up to the mark.

Great project, my concern is us/Canada shipping. Shipping across the border is horrific at times, Ive done this with seeds and stuff, anything more then an letter envelope can be $14-20.

Well youl find out when you roast them how good they care :)

I ve used raw Apple juice and Honey. Using Apple juice to knock up my Kambucha bottles right now.

I like Alaska, had the liquid fert, out of it right now, more affordable then the high price of Neptune.

Mmmmm, haven't made cinnamon buns in a very long time.

Nope, I found the quicker versions are lacking compared to the longer ones. Does not pay to do it quick I found.

Salts?? The Tea will add chemical/mineral components (5-7%) to the brew. I wouldn't.

It gets smooth and looses its harshness with aging like a fine wine, give it a taste.

Yesterday, Pizza, Omelet This morning Pancakes.

Nice! Have to get back into it, got a sack of pellets waiting for spores.

Sweet Heat https://www.totallytomato.com/P/03088/Sweet+Heat+Hybrid+Pepper