crackers…

capturing wild yeast: part 4

click on images for larger versions and more photos

crackers I was so hoping to report that we absolutely adored the crackers made from the final stages of the wild yeast capture. But they were just okay. Not exactly brilliant… We ate what we could of them; ie: we ate the ones that didn’t burn. :lalala:

I don’t really want to talk about it. Suffice it to say that I should have known that 450F was too high a temperature. I did suspect it and set the timer for half the time that Grant suggested. And STILL half the crackers burned.

natural starter And the tale of woe continues. I thought I was going to be making bread today – but the starter isn’t bubbling like crazy this morning!!

Eeeek! Have I killed it? (I don’t think so. I see little bubbles on the edge. Maybe the kitchen was a little cooler than on the other nights.)

On a happier note, it seems that spring has finally sprung. The crocuses are blooming in the garden and there are leaf buds on the maple tree. It’s sunny and going up to 20C today. The bread making will have to wait. We’re going for a bike ride!
This entry was posted in baking, bread - yeasted & unyeasted, food & drink, sourdough and wild yeast, starter on by .

* Thank you for visiting. Even though I may not get a chance to reply to you directly, I love seeing your responses and/or questions and read each and every one of them. Please note that your e-mail address will never be displayed on this site, nor will it ever be shared.

"Moderation" is in use. It may take a little time before your response appears. Responses containing unsolicited advertising will be deleted as spam (which means any subsequent attempts will be automatically relegated to the spam section and unlikely to be retrieved). For further information, please read the Discussion Policy.

Post a Response

You must fill in the "response", "name", and "email" fields. Please rest assured that your email address will never be posted or shared. This site uses Akismet to reduce spam; learn how your discussion data is processed. Please note that the field for your website URL has been removed. For more information about what can (or cannot) be included, please read the Discussion Policy.