Clik here to view.
Sourdough work in progress (part I)
Attempt to make a sourdough starter using dried apricots, using my immersion circulator for temperature control. I got some bubbling yeast activity, but the final bread dough never rose properly....
View ArticleClik here to view.
Sourdough work in progress (part II)
A sourd dough bread made from a spontaneous starter After 7 days of feeding my sour dough starter “took off” and was ready for baking. Even with a water bath set to 28 °C it took longer than expected....
View ArticleClik here to view.
Sourdough work in progress (part I)
Attempt to make a sourdough starter using dried apricots, using my immersion circulator for temperature control. I got some bubbling yeast activity, but the final bread dough never rose properly....
View ArticleClik here to view.
Sourdough work in progress (part II)
A sourd dough bread made from a spontaneous starter After 7 days of feeding my sour dough starter “took off” and was ready for baking. Even with a water bath set to 28 °C it took longer than expected....
View ArticleClik here to view.
Sourdough work in progress (part I)
Attempt to make a sourdough starter using dried apricots, using my immersion circulator for temperature control. I got some bubbling yeast activity, but the final bread dough never rose properly....
View ArticleClik here to view.
Sourdough work in progress (part II)
A sourd dough bread made from a spontaneous starter After 7 days of feeding my sour dough starter “took off” and was ready for baking. Even with a water bath set to 28 °C it took longer than expected....
View Article
