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This is fascinating.

I do wonder whether sterilizing the flour had any effect on the output. Doing a control with the same flour and modern yeast seems potentially worthwhile.

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It sounded like he already had experience with that. He said that flour always turns out like a “puck”, where this was fluffly. So, not exactly science-grade analysis there, but certainly a strong indicator.

The “puck” thing was about the type of grain he used. There was no indication that he’d previously sterilized said grain.

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