Thanks for the kind words and encouragement.
I completely agree with what your saying about Marco's sauce. I actually should have worded it differently than I did. I should have said that the "spice profile" is nearly the same, pecking order and ratios are not, with Marcos sugar ratio being higher. So no, they don't taste the same, but to me and my sensitive taste buds, I feel its close enough to create potential cloning issues without RT samples. but who knows, I could be underestimating my years of consuming RT.
Well, On a side note:
This weekend I went to get some more Quaker Harina mix and my heart sunk when I saw the dreaded "new label". Ugg!
there is a formula change and it couldn't have come at a more inconvenient time. So I bought the last "old label" bag, went home, unloaded my groceries then headed back out to find more "old label" to hold me over long enough to find out if/how detrimental the changes are.
Old Label Ingredients: expire APR 2017
Ingredients: Enriched Bleached Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin, Mononitrate, Riboflavin, Folic Acid), Palm Oil, Salt, Leavening (Sodium Aluminum Phosphate, Sodium Bicarbonate, Monocalcium Phosphate), Corn Syrup Solids, Dough Conditioner Product (Whey, L-Cystine Monohydrochloride), Dextrose, Calcium Carbonate
New bags on shelves December 2016 expire JUL 2017
Ingredients: Enriched Bleached Flour (Bleached Wheat Flour, Niacin*, Reduced Iron, Thiamin Mononitrate*, Riboflavin*, Folic Acid*), Palm Oil, Salt, Corn Syrup Solids, Whey, Sodium Aluminum Phosphate, Dextrose, Sodium Bicarbonate, Calcium Phosphate, Calcium Carbonate, Mono and Diglycerides, L-Cysteine.*One of the B Vitamins.
I knew it was bound to happen sooner or later, but why NOW just after I got the fermentation all nailed down?