Local rye, day 3

Hi! Don't worry. We haven't fallen asleep on the job. Or at least one of us hasn't. I can't speak for our littlest baker, who went down this morning for a nap at 9:07.

But if you're still with us, today, put that starter in the fridge. If you peek inside, there will be a lot of whey-like liquid on top, and a soggy flour mixture down below. That's normal. Here's what mine looks like:

While you've got the top off, go ahead and give it a whiff. Does it smell yeasty, and a lot like sourdough bread? Good. You're on the right track. We'll see you Friday for The Big Bake.

1 comment :

teresa said...

Hey wait a minute... you said rye... And now it turns out we're making BREAD here? Bread is fine, I guess, but liquor is quicker.


Related Posts Plugin for WordPress, Blogger...
All text, photographs, and other original material copyright 2008-2010 by Elspeth Hay unless otherwise noted.