[Sca-cooks] Starter went 'Pffft'
Terry Decker
t.d.decker at worldnet.att.net
Sun Nov 28 19:15:08 PST 2004
If you are even a casual baker, you have a kitchen full of yeastie beasties,
getting a starter to rise should be no problem. It's the lactobacilli that
produce the tang and the flavor that are hard to find.
Bear
> The new starter has been doing well (made with Red Star yeast), but I will
> take your advice and
> try getting a *second* batch going, with no yeast (spontaneous
> fermentation). Perhaps the
> yeasties who reside with me in my apartment are made of sterner stuff...
>
> William de Grandfort
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