Sourdough bread

All about bread

Postby Ken D » Sat Jul 29, 2006 12:45 am

In this, the five roses flour cookbook, circa 1938,
they talk of a "sponge" made up of a shredded potato, and flour.
The wild airborne yeasts activate the mix in a few hours in this region, and climate. Set it out in the morning, and it's all bubbly by evening.
The culture I started in 2000 this way is still alive.
My earlier ones, I forgot to feed them in the fridge, and they expired.
Ken D
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