Squee! My sourdough starter is almost ready, and like most everything I do in the kitchen (and elsewhere, for that matter), it turned out perfectly.
I have only failed to do something the right way ONCE in my life-- algebra. And I blame that more on a crappy math teacher than my own failings.
Anyways, the sourdough starter is appropriately sour, yet yeasty smelling, and will be used (and replenished) tomorrow. My Mom is pretty excited, because she's been "after me" to bake some bread for awhile.
I have only failed to do something the right way ONCE in my life-- algebra. And I blame that more on a crappy math teacher than my own failings.
Anyways, the sourdough starter is appropriately sour, yet yeasty smelling, and will be used (and replenished) tomorrow. My Mom is pretty excited, because she's been "after me" to bake some bread for awhile.
A "near perfect", 48 hour sourdough starter. I'm going to give it about 12-14 hours more to "cure".
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Bread making can be a bit of an artform, so to anyone who has ever baked a fresh loaf of bread, BRAVO, and to anyone considering it-- DO SO. There's something so rewarding, and tasty, about making your own bread.
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