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Richard in Cincy

SUCCESS!!!!

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5019 posts
Joined: Dec 12, 2005

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Posted to Thread #30305 at 4:15 pm on May 28, 2018

24 hours later, the cornmeal-sugar-scalded milk is a foaming beautiful viable starter ready to begin making bread. That smell. It's like an aged cheese. The scent of salt-rising bread.

The potato base has not started fermentation yet. After the sun went down, I turned the oven on and heated it to 100F, then let them sit there for the night. So the temps didn't stay at 95F, but that didn't seem to matter to the cornmeal starter. The potato based starter is back outside in the sun for the day.


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