@St_Rev @sarahdoingthing three exostomachs deployed simultaneously by @_awbery_ (culture arrived yesterday)pic.twitter.com/tl797q3T6B
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Verdict: not bad. A bit too crumbly. Going to replace rhe brown rice flour with teff next time.
I've never used teff. Sounds delicious though! I tasted a white sandwich loaf from a Danish bakery a few weeks ago, and I've been craving it since; he said he used kefir as a starter base, so I might give that a whirl.
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Have also seen some kefir based recipes but haven’t tried them yet. Currently puzzling what’s up with the rye sourdough starter. It’s gone quiet.
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Are you doing the cut/feed method? (Where you bin x% of the starter, and then add in flour/water so that each feed results in a mix of 1:1:1, starter:flour:water) IIRC it took me about 10 days of cut/feeding every 24hrs for the starter to be ‘strong enough’ —
— to bake with. - 1 more reply
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