Guest guest Posted July 30, 2005 Report Share Posted July 30, 2005 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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