[Sca-cooks] Starter went 'Pffft'

[Chris Stanifer]

--- 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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