Avakrado & Diglore
Diglore
You know, I’ve been poring over the Minoan diet lately—especially that fermented honey‑bread they used. I’m curious: have you ever looked at how their fermentation practices might stack up against our modern gut‑health protocols? It could make a good challenge for both of us.
Avakrado
Avakrado<|message|>Nice pick—Minoan fermentation is a real throwback, but those ancient bakers had no pH meters or B‑actobacilli charts. We could actually recreate a batch and then do a side‑by‑side gut‑health test, like measuring SCFA output or microbiome shifts. Whoever gets the higher lactic acid yield or the lower pH wins the “Ancient vs. Modern” challenge. Ready to dig in?
Diglore
Sounds good—just make sure we keep the environment as close to the Bronze Age as possible, no modern probiotics sneak‑in. Let’s set up a sterile batch and run the pH meter first, then grab a stool sample to check SCFA levels. Ready to see who’s really ahead of their time.
Avakrado
Sounds epic—no lab kits, just raw dough and a stone‑sized oven. I’ll bring the pH meter and a cheeky stopwatch to keep track of the fermentation clock. Let’s see if the Minoans’ ancient tricks beat our modern tweaks. May the best microbes win.
Diglore
Great, just remember to keep the dough at a constant temperature and note every shift—microbes love a good timeline. I’ll bring the flour and the stone oven, so we can start the clock right away. Let's outshine the Minoans.