My current starter took about 4 days to be ready for baking with, this one suggests up to 7 days. It’s a simple method … just 70g of flour and 70 ml of water mixed until it looks like beige gloppy stuff. Each day you add a bit more flour and water until it starts to bubble and smell yeasty. I’ll keep you updated with my new babies progress!
Tomorrow I’ll be making a chocolate orange loaf, and I’ll be sure to share the recipe 🙂
interesting, look forward to watching it progress. how do you store it?
Hi Knittynutter 🙂 I just keep it in the kitchen at the moment but as the weather warms I expect I’ll keep it in the fridge to stop it bubbling it’s socks off!
do you keep a lid on it? i have a friend who bakes bread, he keeps it in a basket with a linen liner?
I’ve heard of proving the bread in a basket like that, it’s something on my list to try 🙂