capturing wild yeast: part 4

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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, starter, wild yeast (sourdough) on by .

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