The fermentation process also provides some beneficial “bug” for your gut, as well as reduces the gluten content.
Just know that using “discard” ( which is really basically flat, unfed starter) doesn’t have the same impact in goods baked with it, like cookies, pancakes/waffles/etc, things that don’t go through a fermentation process on their own. HealthIER, yes, just not quite the same as what happens when there’s a fermentation process for the Thing itself
I have this discard bread recipe…it does ferment. So yummy!!! I add inclusions after fermentation - our favorite is raisin bread with cinnamon/monkfruit swirl!
that’s a regular sourdough loaf, it just starts with an unfed starter 
It does use “discard” but it also goes through the appropriate bulk fermentation. Cookies, pancakes/waffles, typical 'discard recipes", don’t. That’s what I mean, that’s why I didn’t include regular sourdough bread in my list of cookies, etc Sorry I didn’t clarify that part.
It also doesn’t have all the folds and stretches the hardcore sourdough makers use Which is why I like it.
For sure! It works well if your starter is healthy and strong enough. It also fails a lot when the starter isn’t quite up to par.
I was packaging feed this weekend and re-checked my measurements. Sorry, but he’s doing one cup per meal, not one per day. Still feels economical for me based on the results I got with this particular horse. After seeing his results, my trainer put several horses in her barn on it with similar “chill out” results from the worriers. These are horses that don’t present as classic ulcery and/or scoped clear… so there may be something to the hind gut health claims.
Thank you for the update/clarification! I may consider this for my mare when we start getting back into competition season.
I have a 24 year old gelding who has chronic diarrhea which is worse in the winter. Summer is tolerable but once he is off grass and on more hay things get rough. I’ve tried so many things with him but have never been able to get much improvement - until I put him on Pink Mash. He gets 1 cup am and pm and his diarrhea is dramatically improved. Now he has poops that go from a little soft to fully normal and before the Pink Mash he was having cow patty poops.
I have tried many different senior feeds, Timothy pellets, several different probiotics, Equishure, beet pulp and probably more things I’m not remembering right now. So far, this Pink Mash has been dramatically more effective than anything else.
What are your qualifications?
Specifically, which US feed manufacturers tailor their grain for the region it is sold in?
What did JB state that was incorrect?
I’m not on JB’s side by any means, but you should follow through here for our benefit.
15 years experience working for two of the top ten world wide feed manufacturers. Auditing mills from basement to rooftop. Involvement in formulation of very well known feed brands and product lines.
Take from that what you will.
Purina, Cargill, and just about every company out there change formulation based on ingredient specs due to geography. Regional companies, who produce feed out of a single area, do not need to.
Poulin is pretty much formulated for the NE. Seminole for the SE, but to my knowledge, there’s a wider distribution than Poulin. LMF has NW and SW specifications. Arizona Copper Complete was specifically formulated (by HorseTech) for AZ (hence the name) and contains decent manganese because it tends to be low. But Vermont Blend for example has no Mn because its most common to have an excess. I wish LMF did a better job listing the GA, they don’t list Mn, but I’d be curious to see how much there is in their Sr vs, say, Purina/Nutrena/Triple Crown
I don’t have to have done any of that to know how to read a GA. Still waiting (but not holding my breath) for what I’ve stated incorrectly
That’s not the same thing as tailoring for a specific region. Altering amounts of ingredients to retain the same GA in NC as in ND, is different from LMF having different formulas for the NW vs the SW
There is a difference in ingredients used for identical nutrient guarantees based on geography. Likewise, there are different ingredients used for different label guarantees based on geographical needs.
For instance, selenium.
Of course there are different sources of ingredients used, based on best availability in that location. But they’re not swapping oats for barley. They’re using oats, and its different nutritional profile may (or may not) mean they have to alter how much of certain other ingredients/nutrients they use, so the GA remains the same
Some companies expect main ingredients (like oats) to fit a narrow profile range, so they can maintain their fixed formula formulation and still meet the GA. Others use the same ingredients but alter how much of each to meet their GA
That’s all different from a different GA entirely to account for a regional need. I KNOW LMF and Poulin and Seminole for example cater to their specific geographies. I know Triple Crown does not, they have 1 Senior formula that’s sold, regardless of location
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