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Sourdough Starter

Sourdough Starter
Paul on the left, Herbert on the right. For Paul I toss half every second day while the starter is ripening, and then feed it up to "full size" again. Herbert is being added to every day. In the end I will have the same amount of sourdough from both.
I first started Paul who uses grated apple in the starter. I grew a little suspicious of it, though, and thus started Herbert a day later. I'll see whether I am keeping both or just one.

I was very suspicious of my first brew-the fridge smelled like a brewery accident, so I started again. The result was entirely workable ...as chocks for a light aircraft! I think tropical summers have an effect on it! So i wait for late autumn.
5 years ago.
 Hilke Kurzke
Hilke Kurzke club
Ha! :-) Here I have rather the opposite problem: The warmest spot in the house might have a peak temperature of 20°C in the afternoon, but usually we have a lower temperture here. But although all my instructions said the temperature should be at 20°C minimum, ideally at 22°, it seems to have worked alright.
I put them in the fridge now, and am a little tense now to see whether they will wake up next weekend.
5 years ago.

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