Sourdough & Starter
The Bread flour starter has finally started to rise after 5 days of feeding & stirring. The rye flour one has had some rising but not nearly to twice it's size so we'll keep going.
I also pulled the first starter I tried out of the fridge, divided it into 2 jars & have continued feeding that as well.
I will be dividing the bread flour starter later today or tomorrow before feeding it. Since the technique I am using calls for discarding half of the starter once it begins to double in size, I figure I can keep the discards for now. At least until I get more jars than I can handle. There is a Pizza Crust recipe that you can use the discards for.
Sunday, April 6, 2008