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I love making sauerkraut. I've almost always got a batch actively fermenting and another in the fridge, ready to eat. It's a project that can take a week or two, almost entirely hands-off once the veggies are cut and salted. To keep the active batch happy—it likes hanging around between 65 and 70 degrees Fahrenheit—I typically I keep it near the slider by my desk on the shady side of the room, closer to the glass if it needs to be cooler, a little farther away if it's cold out.

Making sourdough bread, however, is a much more complicated process that involves different stages of fermentation that tend to lik

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