[Sca-cooks] Seeking
Martinsen at ansteorra.org
Martinsen at ansteorra.org
Mon Jun 6 10:47:30 PDT 2005
Bear - you are my hero.....I think you know more about
bread than anyone I will ever know..
vitha
On Mon, 6 Jun 2005 12:34:00 -0500
"Terry Decker" <t.d.decker at worldnet.att.net> wrote:
> The aerobic/anaerobic cycle in a starter completes in
>about 12 hours at room temperature. Once the
>fermentation stops, mold growth can set in. Three days
>without refrigeration or feeding would turn my starter
>into a mold factory, which is why I recommend feeding
>daily if the starter is at room temperature and once
>every three days if refrigerated.
> I've never seen it take more than three days to get a
>good fermentation rolling, but it may take several months
>and a number of uses to get proper flavor and potency.
>
> Bear
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