New culture revolution

I’ve started making a rye sourdough starter using a different make of flour (organic stoneground Wight Rye – from the Isle of Wight) in case this is the answer to my collapsing loaves.

I used an initial starter from the freezer (started from the old flour) but it has now had 24 hours with the new flour and is starting to bubble up. It smells different, less fruitily acid and almost spicy – reminiscent of cloves, in fact.

By the weekend I should have a starter ready for making a loaf. And the weather is set fair, so rising should be quick.

Fingers crossed!


~ by jobes on June 11, 2008.

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