The Starter

I’ve just taken my sourdough starter from the fridge. The book calls it barm. The recipe for creating barm is very similar to how I made the starter the few years ago, so I’m going to use it instead of making another one. I like to sit my starter out to room temperature before I feed it again. Seems to work better for me. The process of bread from a wild yeast starter is time consuming, however I feel the end product is well worth it. 

If I can locate candied fruit, I will be making the Panettone from The Bread Baker’s Apprentice

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