More Bread Fun
Okay so my first starter was stolen. But, whoever thought there were goodies or some money in that bag were highly mistaken and very disappointed :) they got a healthy, 3-month-old, fermented sourdough starter and probably didn't even know what it was. I've started another but this time I added milk. It called for half a cup but since I'm vegan I did 1/4 c dairy milk and 1/4 c almond milk. I was scared almond milk wouldn't do what dairy does and might ruin the recipe. It's moving along very slowly and I'm worried it won't turn out but patience will tell. Since then, I've experimented with different recipes. I got one of Paul Hollywood's books and made a brioche the other day. It turned out pretty good but now how I wanted it to. Practice makes perfect! I'll just have to try it again. I want to try out a saffron bread and maybe invest in mastika or mechlebe but I'm hesitant because it's so expensive! Has anyone ever baked with mastika or mechlebe?