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| Bread |
I know that it isn't cool, and I am undermining the temple that is my body, but I love bread. Crusty baguettes, seeded wholemeal loaves, toast, croutons, bruschetta, etc. I like baking bread and have for the past 3 years or so used a sourdough method. This involves using a flour and water mix in which I have cultivated wild yeast organisms (known as a starter) instead of adding dried or fresh yeast. I thought I was starting to get some good results and then my 3 year old starter began behaving as if the battery was flat. The results can be seen.
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| Doorstop |
Looking the problem up on t'internet, it seems that my starter has become too acid and is not allowing the yeast to multiply and do its work. I'm now trying to revive it by taking a small amount of the original and giving it frequent small meals of flour and water. A similar regime recommended to invalids, so it should work, shouldn't it?
11 January - Post script:-
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| The starter has its mojo back |
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