re the part about removing mold: does that only hold for fermentation?
I somewhat recall having seen an interview of a doctor talking about mold (in e.g. jams) and stating that you should be generous with the part removed because mold has roots that go far deeper that what you actually see.
Furthermore, he mentioned it (or byproducts, I don't recall) being carcinogenic, i.e. definitely not just bad taste.
Well, I was mainly hoping to get samples of different possibilities given by different people here rather than a specific advice for my case, since I'm not inclined on sharing too much about it.
But by a flexible job, I meant something you could ideally do as an independent, and grow as much as you like without having a big hierarchy above; things like consulting, or R&D possibly...
I somewhat recall having seen an interview of a doctor talking about mold (in e.g. jams) and stating that you should be generous with the part removed because mold has roots that go far deeper that what you actually see. Furthermore, he mentioned it (or byproducts, I don't recall) being carcinogenic, i.e. definitely not just bad taste.