Guest guest Posted June 18, 2009 Report Share Posted June 18, 2009 Hey Jaylee, Thanks for the explanation of strip mulching. I want to experiment with that. I think I'll try that garden group they mentioned for more garden talk....now back to food...As for the wild yeast sourdough, Peter Reinhart has a formula for the starter in The Bread Baker's Apprentice (also in Crust & Crumb...I looked at both books first at the library and liked BBA better because there is more tutorial type info and lots of photos). It takes about 4 days to get the barm (starter) ready (which you then keep feeding every few days for as long as you want to keep the starter), then another day for the firm starter, then you make the bread from the firm starter. The rising process is about 7-8 hours total. It's baked at high heat using a pan for steam and spritzing the oven. I use a baking stone. It's a long process, but so worth it in my opinion. I enjoy it because it's done in stages so I can do a bit each day. It helps to have patience. I make it for my sisters sometimes because they would never take that much time to make a loaf of bread, they'd rather just go buy it. :-) Cyndy Quote Link to comment Share on other sites More sharing options...
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