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microworm feed (was Re: whiteworm feeds)
schmidtcarney at ecr_net wrote:
> Best substrate I've found for microworms is oatmeal--the slow cooking
> kind--with a pinch of yeast sprinkled on the top, and additional dry
> oatmeal added about once a week to soak up the liquid. Cream of wheat
> and cornmeal sour much faster for me, and the culture never seems to get
> going with Gerber's cereals.
I used to detest the foul odor when bacteria outcompeted the yeast in Pablum
(later Gerber's) and such baby-cereal-based foods.
I discovered a slice of bread, wetted and sprinkled with good live baker's
yeast did a better job, with far less noxious crashing (if and when it
happened). As the slice disintegrates, just add another slice of bread,
moisture as needed, and the resident yeast takes off, holding bacteria way
down. The culture can keep a nice bread-baking yeasty aroma for many weeks.
My favorite bread for this was the Roman Meal Brand "Honey Oat Nut" type.
Until I dropped microworms as virtually useless, I saved all my heels or
stale slices for the worms.
Wright Huntley, Fremont CA, USA, 510 494-8679 huntleyone at home dot com
"Ignorance creates a fertile climate for demagogues;
maybe that's why politicians give so much support to
the public education establishment."
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