By Veronica

Hubble and bubble

I got my long-neglected starters out of the fridge. They both looked pretty rancid, so I threw all except a teaspoonful of each away and gave them a big feed yesterday, plus another this morning. And this is the result! The left-hand jar shows why it's a great idea to use rye flour for your starter (the other one is white wheat flour).

Extra: the dough for some petits pains au lait (milk rolls). We'll see how they turn out tomorrow.

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