Monday, November 8, 2010

bread, part one

I'm taking a crack at making bread with natural leaven (as opposed to packaged yeast), and that means making a starter. Making a starter means starting with a culture. Making a culture starts with a 50/50 white/wheat flour blend combined with enough lukewarm water to make a thick batter with no lump, which then begins to ferment spontaneously. After a couple days, I'll start to feed the starter daily until I'm ready to make my first loaf of country bread.

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