Home made pickles and rye bread?
It’s been getting cold at night and my lone surviving cucumber vine was giving up the ghost so last weekend I collected the few remaining cucumbers (fingerlings) and threw them in a quart jar with some salt and spices. Last night around 6PM I took about 2 TBL of liquid brine from the quart jar (the cukes are now crunchy pickles) 2 TBL of some CLAS from last week, a cup of water, half a cup of sprouted whole rye flour, a little onion and half a teaspoon of ground caraway.
put it in a proofer at 85 F.
When I checked it at 10PM it had doubled, but being lazy I left it for the morning. At 6 AM it had collapsed, so I added 1.5 cups of the rye and another 1/2 cup of water.
Will check in on it again around lunch time.
If it’s doubled, I’ll make some bread with most of it and put a bit in the fridge.