tag:blogger.com,1999:blog-2729655854071822677.post7588944417704380509..comments2024-02-24T19:52:22.485-05:00Comments on naomi duguid: OF DELUGES AND PLEASURESnaomi duguidhttp://www.blogger.com/profile/15034588271723116634noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-2729655854071822677.post-48527689392198088172010-08-29T23:33:50.317-04:002010-08-29T23:33:50.317-04:00You asked about your friend's advice to add pa...You asked about your friend's advice to add pasta to start a vinegar. Of note, your friend starts with wine. I've read that it's easier to make vinegar from wine because the fruit starches turn to alcohol, which another bacteria turns into vinegar: http://www.vinegarman.com/VinegarMaking.shtml and http://www.ibiblio.org/intergarden/rural-skills/food/sourdough/faqs/Vinegar-Making.FAQ and http://howtomakevinegar.com/ and http://recipes.howstuffworks.com/how-vinegar-works2.htm <br /><br />That said, wine-makers dread the wrong bacteria taking hold, and turning juice into vinegar, so going straight from juice to vinegar is clearly quite possible. As for the pasta, perhaps homemade pasta carries the acetobacter bacteria which is commonly found in the air, like wild yeasts are, and helps innoculate the batch, or provides an alternate source of food for the bacteria.cassandrahttp://foodarazzi.com/noreply@blogger.com