, and threw away all but 1 pound of the actual starter. I added 1 3/4 cups of bread flour and 1 cup of 90 degreee water. I'm now waiting 4 - 6 hours to hopefully see signs of strong fermentation. If so, I'll be making sourdough bread from it in about 3 days. I've also got the mother starter I made the other day, and will use it to make Multigrain Mash Bread. I'll explain the "mash" later. It may sound strange, but it's nothing compared to the chickpea fiasco.Sunday, April 26, 2009
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This is my sourdough starter made from fermented grapes. I made this many weeks ago, and have had it refrigerated. I just poured off all of the 'hooch' on top
, and threw away all but 1 pound of the actual starter. I added 1 3/4 cups of bread flour and 1 cup of 90 degreee water. I'm now waiting 4 - 6 hours to hopefully see signs of strong fermentation. If so, I'll be making sourdough bread from it in about 3 days. I've also got the mother starter I made the other day, and will use it to make Multigrain Mash Bread. I'll explain the "mash" later. It may sound strange, but it's nothing compared to the chickpea fiasco.
, and threw away all but 1 pound of the actual starter. I added 1 3/4 cups of bread flour and 1 cup of 90 degreee water. I'm now waiting 4 - 6 hours to hopefully see signs of strong fermentation. If so, I'll be making sourdough bread from it in about 3 days. I've also got the mother starter I made the other day, and will use it to make Multigrain Mash Bread. I'll explain the "mash" later. It may sound strange, but it's nothing compared to the chickpea fiasco.
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