Introductions and Ideas
Hello from Central Florida where I live about 7 months of the year. Then we pack up and head for Northeast Connecticut for the 5 months of the summer. Of course, my starter lives in both locations as well. This year in transit, I managed to destroy the starter I had been using. Since it never created a rise like I read here, I'm thinking that I never managed to develop the yeast population. Add to that, I found the filtered water from my refrigerator still contains a good amount of chlorine. So it went into some bread that also called for yeast in the recipe. I'm so glad that I found this site. I've learned so much more than I ever knew on the topic.