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Re: Microworms instead of white worms :)
The odor was faintly
> vinegary, apparently from producing a little acetic acid as it mildly
> ferments. It was not at all offensive or strong, but quite different from
> the bakery smell one gets when using active yeast.
Given the choice, I think I'd prefer the bakery/winery smell--vinegar isn't
high on my list of favorite odors (grin).
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