Dried locust beans

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development". there doesn't appear to be any real hard information either topic. first, for fermentation, traditionally this is just open air fermented with available local bacteria and yeasts and forced to spontaneously ferment until the fermenters think it's done. as a result of this process, the beans

i.e. is there a difference of throwing a batch of beans in an oven at f until the beans reach a desired temp vs starting at f and slowly ramping up to the desired temp?...

https://chocolatealchemy.com/blog/2015/02/05/ask-the-alchemist-103