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proudmamato4

Holy Carp, My Starter is ALIVE!!!

proudmamato4
16 years ago

I've decided to make a Rye Sourdough Starter that Ann has in her cookbook, Amy's recipe. So, I've had this organic rye flour in my fridge for God knows how long. I made the initial starter and after 48 hours, it had only grown a teensy bit. I used Tricia's advise about marking the jar--great hint! So then I added another 2 oz of spring water and 2 oz of flour yesterday evening. When I glanced over at it this morning, HOLY MOLY! It has more than doubled. It's alive!!!! So now I need to go out and buy more rye flour since my supply is exhausted. I'm very excited about this new experiment.

Thanks for all the inspiration!

Nancy

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