[Sca-cooks] Starter went 'Pffft'
Chris Stanifer
jugglethis at yahoo.com
Mon Nov 29 00:18:35 PST 2004
--- Terry Decker <t.d.decker at worldnet.att.net> wrote:
> 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
Two days into the new starter, and I have what appears to be feremntation, but no hint of sourness
yet. A few days more, perhaps.
WdG
=====
Through teeth of sharks, the Autumn barks.....and Winter squarely bites me.
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