My boyfriend brews beer. When he was at the brewing store he picked me up a mother of vinegar. The guy at the store mentioned that he would not recommend making beer and vinegar anywhere near each other, even in the same house made him nervous. Considering I pickle and make bread daily, now I'm very nervous about all the yeast and lacto-fermenting co-mingling in my kitchen. Does anyone have direct experience with this and can tell me it's ok? (or not)
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)