Cheers Grant - just been looking and apparently it works well (treat it a bit like sourdough, but you won't get the same sour flavours).
I will give it a go and show the result :eek:
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Cheers Grant - just been looking and apparently it works well (treat it a bit like sourdough, but you won't get the same sour flavours).
I will give it a go and show the result :eek:
Probably needed another day of feeding to bring the starter up to proper speed as this one was a bit flat.
Next one will be an improvement hopefully.
*was still pretty tasty though.
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Tony this is good. I have to say do NOT follow the instructions and just use it to create a starter. I found it is better than any starter I have made from just flour.
https://www.madmillie.com/sourdough-culture.html
Pricey but as you know a starter made from it will last for ages. If the water separates in your starter and looks brown, bin it and start again. For a white sourdough starter that is. That's my current philosophy anyway. I am also using a starter to do leaven, then leaven to dough.
It makes bread that gives me no stomach troubles no matter how much I eat it would seem.
Thanks again, looked up biga and made one - rose really well then made a ciabatta with it (four actually, a bit malformed but good enough to make me want to try again)
https://i.postimg.cc/Nf5fQ56m/IMG-0244.jpg
Russian Rye on the go.
I am not confident about this the way it is made is a first for me.
77 degC scalded rye and leaven ready for it in about 3 hours. Treacle and caraway in this.
This just won't shape I reckon. So I might bake it in a tin. We'll see.
Thank God you don't have to stretch and fold this. The wet rye is like glue.
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Screwed up already. Supposed to be a rye starter.
It'll still be good. Will have to stretch and fold a bit. At least it won't form bricks.
RTFM LOL.