The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Okay so my starter has started

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skinnybuddah's picture

Okay, so tis

March 12, 2012 - 2:54am -- skinnybuddah

I'm a little confusted, or perhaps its because I'm a bloke and can't multi task!

Anyway.

I've had my starter going for about 6 days now, 75g Rye and 75g water, which was changed after 3 days to 75g white and 75g water. It looks and smells as I think it should do ................. what now.

I've read quite a lot which seems to confict, although I'm sure they're all the correct thing. What I'm looking for is a basic way ahead to start making simple Italian style home breads.

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