Lemon scrap suggestions: As a vessel for a dessert Lemon Posset. Cleaner: scrub your wood utensils and cutting boards as a deodorizer , natural stain fighter, add salt if you need grit. Cleaner: microwave in a bowl of water so it's lemony steam to wipe out the microwave Room air freshner- boil in a pot of water to fill the room. Place in a jar and cover with white vinegar to make an infusion- can be used for marinades or Sala dressings, but I use my citrus vinegars primarily for cleaning. Dilute in water to wipe my dining table.
I do not like the open crumb or sour taste of sourdough. How does one achieve a tight crumb and less of the sour taste. Does it have to do with what you feed your starter?
