

So now, it’s Monday.
School is back in. Hubby is at
work and I need to get back in the groove.
Saturday I started the San Francisco Sourdough yeast starter from Cultures
for Health. I had gotten it earlier, but
I was pretty sure life would be too crazy over Thanksgiving to keep it alive. Since I barely got on the computer to check
on the blog, I think I made the right choice.
In the video on Cultures for Health, they advise to throw away part of
your yeast culture with the third feeding so that you don’t have too much. I couldn’t bring myself to do it. I was afraid I would mess up what I had left
and not have back up. I thought, I’ll
just split it into too, and have an active one, a frozen one, and a fridge one
that I feed once a week. This is still
my plan, but I am beginning to understand why I should have thrown some
away. Or why I might need to soon…I may
run out of flour. I took out 1 ¼ cups of
the starter to make sourdough focaccia bread from Jeanne’s recipe at SimpleMath Bakery. We will see how strong the
starter is. If it rises well, then I
will make a loaf of sourdough bread. And
then do the whole fridge and freezer thing so I have back up when I kill my
starter.



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