Only 15 recipes to go in the Bread Baker's Apprentice Challenge, 9 of which call for sourdough barms. Last night I started my sourdough starter and tonight when I fed it, everything liked great. It did have a bit of a sour smell, which is to be expected. I started with rye flour and I've got plenty of high-gluten flour on hand so helpfully that will keep me avoid the pitfalls of sourdough. If all goes well, I'll be able to start kicking out the sourdough recipes come this next weekend.
Wish me luck!
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