…or How I Learned to Stop Worrying and Love the Leaven.
Day 4 in the Natural Leaven house, and the raisins have been evicted.
Urgh. I feel slightly soiled by that. Don’t you? Apologies for that.
Couple of days to catch y’all up on. One of them quite eventful. Are you sitting comfortably?
Starter Day 4 - as I found it
On Day 4 Señor Starter was looking much the same: the early signs of fermentation (pin hole bubbles), and a sheen on the surface where liquids and solids had begun to separate. There was more pronounced discolouration where the raisins had began to break down. They’ve served their purpose, i.e. to boost yeast and “friendly” bacteria at the beginning of the process, and so the time has come to remove them. Sniff. Continue reading →
A confession: I recognise that a day by day update on a mixture of flour and water probably doesn’t qualify as a ripping yarn to most people. I am finding it a fascinating process, and I realise that there are people out there who agree. I also hope that some of those for whom this is proving a free treatment for insomnia may, in the fullness of time, see why a niche corner of the interwebs, and the populace thus represented, seems to enjoy peering at small jars of a smelly substance.
It is for the baffled, confused, and those peculiar few interested enough in what I’m writing who don’t share my fascination, that I will include in today’s post a wee primer on what it is that I’m doing. For those of you who are already on board, and just hang out here to get your fix of fermentation, skip to the end. Continue reading →