Originally Posted by RedRidge
So how warm does the FF need to be kept over the winter? hadn't thought about that, but guess I better.
You are all so useful on this thread... thanks!
It depends on the type of fermentation you are doing.
I'm doing a yeast based fermentation. If doing a yeast based fermentation, it then depends on what type of yeast colony you are using. Some colonies prefer it in the low to mid 70s. Some prefer it around 62-65. I have found that if I go with 70 (ish - sometimes I drop down to the high sixties or jump to the low 70s), my fermentation keeps going well. It seems to love 72. I have a wild yeast colony in my current fermentation, so it took me a bit of time to find the sweet spot for it.
Originally Posted by echosrevenge
One question I do have, though...husband's new job is at an organic bakery, and since they know they can't pay him what he's worth they've offered him all the day old bread he can haul as chicken feed. Its an all-sourdough bakery, how should I best handle this windfall? Mix it in to the FF? Feed it dry and just toss it in the yard? Its not moldy, just the "oops" cuts when they slice for their deli customers, and the occasional bit of day-old bread - the bakery doesn't sell the day olds, as the owner put it to my husband, "this is Maine - if we sold day olds, we'd never sell any fresh bread!"
Welcome to the "end". As for bread - as BlueMoose above stated, it's not good to feed chickens too much bread. In part, it's sodium rich. Unless you're making it at home or the bakery actually bakes their bread without salt (very, very unusual). Add in the simple starches as BM mentioned...well, it's a great treat; but, not a good staple.