Eric Kayser Starter
Hi from Stonehenge in the UK
Just joined up as the breadmaking is becoming serious. Well you know what I mean. I bought the Larousse book of Bread at the weekend and decided I would make the starter. Followed the instructions but after day 1 the starter has developed a crust but it is moist underneath. Ok to carry on with this or should I start again. I have mixed it into day 2 addition anyway and will keep an eye on it but wondering if this is normal? Room temp was about 16 - 23 deg over day and night. In a bowl and covered with a cloth.