August 19, 2010 - 3:27pm
Nice article by a TFL regular
... and we also got a nice mention.
http://www.baltimoresun.com/entertainment/dining/bs-fo-bread-starter-20100817,0,6594039,full.story
Stan Ginsberg
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... and we also got a nice mention.
http://www.baltimoresun.com/entertainment/dining/bs-fo-bread-starter-20100817,0,6594039,full.story
Stan Ginsberg
My mother said in the old days they would make a yeast starter by simply leaving equal amounts of flour and water in a bowl and cover with a clean cloth. So I tried this and it has bubbled after a few days but it smells like vomit. The whole kitchen smells bad. Does anyone have any input. I am not sure it should smell like this.
there's lots of microorganisms floating around in the air -- spores, bacteria, all kinds of stuff, and all of it lands in the soup. it takes time to build a starter because the good guys have to build strength and overcome the bad guys. you think it's tough out here, you should grab a microscope and have a look at what's going on in *that* primal soup.
keep feeding it and give it a week or two ... if your starter's got legs, the bad guys should be cleared out by that time and you'll get a nice, clean sour smell
Stan