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Fermentasyon süreçlerini, gözlemlerimi ve deneyimlerimi paylaşıyorum.

Son Yazılar

Wild Culture Lab Nedir?

2025-11-28

Kavanozlar, Tuz, Mikroorganizmalar ve Sabır.

TEMP: 28°C /// HUMIDITY: 75% /// LATEST BATCH: MISO-02 /// PH: 4.2 /// STATUS: ACTIVE • TEMP: 28°C /// HUMIDITY: 75% /// LATEST BATCH: MISO-02 /// PH: 4.2 /// STATUS: ACTIVE • TEMP: 28°C /// HUMIDITY: 75% /// LATEST BATCH: MISO-02 /// PH: 4.2 /// STATUS: ACTIVE • TEMP: 28°C /// HUMIDITY: 75% /// LATEST BATCH: MISO-02 /// PH: 4.2 /// STATUS: ACTIVE • TEMP: 28°C /// HUMIDITY: 75% /// LATEST BATCH: MISO-02 /// PH: 4.2 /// STATUS: ACTIVE