still bubbling!

capturing wild yeast: part 3

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natural starter - day4 am This is so exciting… it’s bubbling like crazy – I wish I knew more about it; it looks like it’s probably ready to go now. But I’ll be good and follow the instructions.

Patience is a virtue, right? (rrrrrrrrr)

natural starter - day4 am And look how stretchy it is too!! I must say that trying to measure 2 Tbsp of this stuff for the next step is no mean feat. But somehow I doubt that the measure has to be exact. Everything seems to be working as promised.

And much better than I expected!! It looks like we’ll be making crackers tomorrow and that I will be mixing dough for naturally started bread on Saturday!

Alas, my friend’s starter is not doing so well. She was at the “buildup” stage with her starter and was going to make crackers from the discarded portion. She said she preheated the oven for the crackers, completely forgetting that the starter for her bread making the next day was sitting under the oven light, “not suspecting a thing“… you know the rest.

bread dough in oven As soon as I heard her woeful tale, I raced down to the kitchen to ensure that our warning sign was on the oven dial so I too wouldn’t make the same error. Good!! It’s there!!

This entry was posted in food & drink, wild yeast (sourdough) on by .

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2 responses to “still bubbling!

  1. bing

    That is too cool! I remember reading Jeffrey Steingarten’s chapter on making bread from wild yeast, and that it was only really successful in bakeries. Or places like your kitchen, which must be awash (?) with free-roaming yeast after all the bread you have baked.

    I’m curious about the crackers. Do you need yeast to make crackers? Is that something one always does when one is working with wild yeast?

  2. ejm Post author

    My memory of Steingarten’s wild yeast capturing experiment was that it sounded quite messy, iffy and completely unworthwhile trying. (funny chapter though)

    I hadn’t thought about the fact that our kitchen might have more yeast spores floating around because of previous bread baking. But I gather that wild yeast is everywhere. Isn’t that why those kosher rules are so strict for passover bread?

    No, one doesn’t need yeast to make crackers. (The crackers I made last December are yeast free.) I think it’s just an alternative to discarding the extra starter in the final stages of making the levain.


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