Day one of experimenting with wild yeast (Started April The goal? *Started c + 1 tbsp of King Arthur flour and cup room temp OJ *Note to self: stir vigorously for one minute, twice a day to properly aerate the mixture
Day three of the #wildyeast experiment. Time to feed the beasties. *Today's feeding: 1 oz (2 tbsp) of OJ & 2 tbsp of flour. Stir vigorously this morning and again before bed. (I'm loosely following this starter recipe by Peter Reinhart - http://www.nytimes.com/2010/05/19/dining/19pizzarex5.html?_r=1)
UPDATE : we have a whole (so to speak) new take on making a starter. See our sourdough starter video for a better way to do this. Back in March we showed how to make a sourdough starter with white flour.
I'm intrigued by 200 + year old starter. Where else can you find FRESH sourdough starter – not dried? And what a history this has; it’s descended from a starter that’s been lovingly nurtured here in New England since the