eeeps a busy day today. No time for a big blog. The cooler weather is here though, so I can bring strange things to life on the kitchen counter again….
Lol, yup a starter to make sour dough bread with. Italian loaves too, rustic ones. The yeast grows in the flour and water mixture, fermenting a bit which gives you the sourish taste in the bread.
There is a byproduct from this, a liquid forms, it has some alcohol in it, this is where the name hooch came from. Aimee assures me that it will not be very tasty though. I trust her on that. We will let Jill try it *nods wisely*
Can you smell it? lol, well it isn’t ready, it takes about a week for the starter to fully grow. I have to add some flour each day for the yeast to feed on.
I will describe the process more later, it was just one of those whirlwind days and I am resting now.