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Brand new baby Sour Dough Starter, it’s nothing fancy – just flour and water. You can see it up the sides of the jar where I had a fork in there beating the lumps out. This is freshly made.

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Day 2. This is the point at which I had to compost the first one. Fortunately, this one is healthy; and it has been fed.

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Day 3. It has started to ferment. It’s starting to smell like yogurt, which is good.

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Day 4. Fed, and getting too big for its jar. Time to bake!

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Sour Dough Biscuits! (For kiwis they are much like scones)

OK, there is a muslin cloth over the top of the jar to keep dust and the likes out, if you put a lid on it… Can we not discuss the potential mess of exploding glass jars filled with fermenting flour and water?

Needless to say attempt two went quite well.

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