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

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s