Guest guest Posted August 1, 2005 Report Share Posted August 1, 2005 Hello, I continued all the way to day 6 with the starter and it looks pretty good. So, for those of you, like me, who are cooking impaired ... there is hope. The reason I asked about the starter on day 2 was the unexpected expansion of the mass of flour and water, and the smell (I have never been in a bakery that had that smell). Right now it smells more like what I would expect. Gail > Hello, > > I am making the bread starter on page 489 in NT. The book says to > expect a bubbly phase at some point during he process which lasts 7 > days. The starter expanded, bubbled up and flowed out of the bowl on > day 2. The mass collapsed the next day. It is now day 4 and the > activity level is nothing like it was before. I had to use already > ground rye wheat (organic) because Whole Foods and the local health > food stores no longer carry the unground oatmeal or rye grains. (The > stores have never stated this but I have not been able to get these > grains for months now.) Is the starter ready to use at this point? > > Thanks, > > Gail Quote Link to comment Share on other sites More sharing options...
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