Masters thesis. Enough said. I would be happy to skip November and the first half of December. However, this to shall pass. Hope everyone else has a great month. Sent from my SM-G960U using Tapatalk
First ever sourdough bread from wild-captured yeast which is a double accomplishment since I've had (heretofore) zero luck with anything involving yeast.
Nice to see you rise to the occasion. How does one capture wild yeast? (I’m picturing a really tiny lasso.)
I tried that method, but then I couldn't find my glasses, so.... Here's the link that I used and which probably contains more info than you really want. But, end of the day, it's a very simple, low-tech process that just needs time. https://insteading.com/blog/wild-yeast/ also read here: https://insteading.com/blog/how-to-make-sourdough/ supplies are simple: 2 one-qt mason jars, washcloth or cheese cloth, rubber band, whole wheat or whole rye flour, pure (non-chlorinated) water, and patience. Oh, and 65-70F ambient temp. (top of refrigerator is often perfect)
By baking that loaf, you have done more than 99% of people. I grew a starter and played with sourdough for a few months earlier in the year. Since I have been back to the office, I haven't been spending the time to do a naturally leavened bread. I know you have had issues with baking in the past, the two books I used the most were Josey Baker's book and Flour Water Salt Yeast by Forkish.
Thanks for the recommendations. I'm going to put those on my Amazon list. Going to make a second loaf in the next day or two for a family dinner this weekend. Fingers crossed
