Live Stoners Live Stoner Chat - Oct-Dec '24

Good Morfnoevight All! EO'n'Dabs.

Fed the starter.

Fermented_Fruitz said:

You know he stinks! Until I quit smoking i never realized how awful they made me smell! Feel like i can smell a cig smoker from about 40 paces now when passing them in the grocery store….and the aroma is definitely not even remotely pleasant!

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choke puke gaggg............. I quit smoking tobacco over 50 years ago and still find the taste, smell of smoke, smokers and ashtrays objectionable. It really is not the issue it used to be years ago. Vary rarely do we have a visitor that smokes tobacco and most places I go do not allow smoking. Yet alas, there is still the occasional shopper that wreaks of cigarettes.

Mossy said:

Agh.......you remember what they said about not feeding it after midnight.....?….....


#S#SleepTight1

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I don't know what do they say? If I were to guess it would make your starter more sour, feeding it going into the coldest hours of its day would favor the bacteria that makes the sour flavor, whereas feeding it in the warm part of the day would favor the yeast production.

I want a really sour sourdough starter so I started the first two days at 67-72F and now it is in the oven with the light on. The temperature in the oven remains a fairly constant 81°F This is favoring the yeast now. When it gets vigorous I will keep it at the lower room temperature.

I am beginning to smell the starter but it ain't there yet.

Jpkindbud said:

I would drive this!

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I am not sure what would happen to me first, kill myself falling out the door or take the top off on a low branch I would paint it and have some back-country fun.

Mañ'O'Green said:

Good Morfnoevight All! EO'n'Dabs.

Fed the starter.

Spoiler: On the menu:

Last nights dinner Mac'n'Cheese, sardines and a green salad It was very good.
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Breakfast Egg, Zoodles and all home processed sausage, english muffin, strawberry jam, mandarin marmalade and my espresso.
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choke puke gaggg............. I quit smoking tobacco over 50 years ago and still find the taste, smell of smoke, smokers and ashtrays objectionable. It really is not the issue it used to be years ago. Vary rarely do we have a visitor that smokes tobacco and most places I go do not allow smoking. Yet alas, there is still the occasional shopper that wreaks of cigarettes.

I don't know what do they say? If I were to guess it would make your starter more sour, feeding it going into the coldest hours of its day would favor the bacteria that makes the sour flavor, whereas feeding it in the warm part of the day would favor the yeast production.

I want a really sour sourdough starter so I started the first two days at 67-72F and now it is in the oven with the light on. The temperature in the oven remains a fairly constant 81°F This is favoring the yeast now. When it gets vigorous I will keep it at the lower room temperature.

I am beginning to smell the starter but it ain't there yet.
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I am not sure what would happen to me first, kill myself falling out the door or take the top off on a low branch I would paint it and have some back-country fun.

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Honestly, I like the “patina” look… just gloss or matte over it to keep it that way. Looks like it could be top heavy, maybe low geared for overland!

I made up a few cobs from the Lebanese Acid. Two days drying took the damp edge off so they were rolled into corn husks and tied up tightly. Vacuum sealed them and wrapped in a towel along with the temperature probe for the heat mat. Towel was put in humidity dome and set on heat mat at 104 fahrenheit for a 24 hour sweat. After that I will unseal the bag and blot up any visible moisture. Then reseal and let ferment at 75 to 80 degrees for a week. Final step is to let dry to the touch and then vac sealed for a cure of at least a month. I like to go three months minimum. Biggest joints I ever rolled.

So they say it’s an ulcer in Nala’s ear that needs to be removed otherwise this will keeping happening from time to time. So she’s scheduled for the 1500$ surgery on Monday

Buzzard said:

I made up a few cobs from the Lebanese Acid. Two days drying took the damp edge off so they were rolled into corn husks and tied up tightly. Vacuum sealed them and wrapped in a towel along with the temperature probe for the heat mat. Towel was put in humidity dome and set on heat mat at 104 fahrenheit for a 24 hour sweat. After that I will unseal the bag and blot up any visible moisture. Then reseal and let ferment at 75 to 80 degrees for a week. Final step is to let dry to the touch and then vac sealed for a cure of at least a month. I like to go three months minimum. Biggest joints I ever rolled.

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Fermented weed?
I've never heard of this.

There must be some benefit. Why do this?

Evening Kittens, uneventful day mostly. Dr said this shit might make me worse before it makes me feel better. He was right. Was able to accomplish taking wife to her foot Dr and get dishes done. Sitting here waiting for live stream to start up on Rumble, then I'll basically be gone for the night.
Hope a great evening is had by all.

VitaMan said:

Fermented weed?
I've never heard of this.

There must be some benefit. Why do this?

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Makes like chewing tobacco from my understanding never done it but seen a few folks do it here's the thread I remember reading bout it

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VitaMan said:

Fermented weed?
I've never heard of this.

There must be some benefit. Why do this?

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It's called Malawi Cob Curing. The finished product can be smoked and it is very smooth. It can also be chewed like snuz as it is naturally decarbed by the fermentation process. I don't know how to do a link but there is info in the harvest and curing section of the forums.

@VitaMan