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--- biochymickal_arts_20130914 [2013-09-23 12:08] – nik
+++ biochymickal_arts_20130914 [2024-12-22 07:15] (current) – old revision restored (2022-03-28 23:59) nik
@@ Line 87: / Line 87: @@
   * 6yr old sample -> tastes 'fine'
   * not about quantity, but intensity of taste
-  * "discover the nutritional value of wild foods" chart/table Robert Shosteck
+  * "discover the nutritional value of wild foods" chart/table Robert Shosteck at [[http://www.motherearthnews.com/real-food/wild-foods-zmaz86jazgoe.aspx|Mother Earth News]]
-    http://www.motherearthnews.com/real-food/wild-foods-zmaz86jazgoe.aspx#axzz2erI1WwdO
   * Korean cuisine (wide range of fermentation (short hot summer, long cold winter), proximity of sea and mountains e.g fish & chestnuts)  as masters of architecture of flavour
   * various cuisines as situated on a time line of fermentation
@@ Line 95: / Line 94: @@
   * 'seed culture' for milk and 'root culture' -> bread
-{{>https://secure.flickr.com/photos/foam/9783935026/}}
+{{>http://www.flickr.com/photos/foam/9783935026/}}
 // //
 ====the biochemistry of fermentation====
 brian degger, meredith l. patterson & general discussion
   * citric acid cycle with aconitate
@@ Line 133: / Line 130: @@
   * x.ref MetacCyc "L-abscorbate biosynthesis IV"
   * check metacyc for link between Lactobacillus and asorbic acid production
-    *  L-ascorbate biosynthesis I,  L-ascorbate biosynthesis II
+  *  L-ascorbate biosynthesis I,  L-ascorbate biosynthesis II
-continued at [[biochymickal_arts_20130915]]
+====buckwheat flatbread for dummies====
+riitta oittinen
+Very simple bread recipes (with yoghurt/jam): http://kasviksenabelgiassa.wordpress.com/2013/09/19/buckwheat-flatbread/
+continued at [[biochymickal_arts_20130915]]