Thursday, October 20, 2005

Sourdough starter, continued

Well, after significantly fewer than 72 hours my starter was bubble-y, and sour, and ready to be fed. The heat and humidity here really speed up the process. I added another cup of flour and a little more water and mixed it up. It's back on the counter now, continuing to brew.

It's almost like magic--the idea of something living and breathing coming out of such mundane ingredients as flour and water. I feel rather like an alchemist--hopefully my bread will end up as gold, and not a great big chunk of lead!

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