I thought I would post the latest views on my Natural Yeast Starter. It has begun to move a little quicker and I have had to refresh within the 24 hours. It is beginning to show true reflections of how the starter should look at this stage, albeit an early stage.
Before we start, let's have some cherries! Bountiful Spain is fantastic for fruit and vegetables, I do so love it here.
I hope I have made this clear to you all that a Natural Yeast Starter is not a quick process. However, once made, it works very quickly. When you keep back a little after measuring out the major portion required to bake with, that portion refreshed, is ready to use the next day. It is well worth the effort as the wonderful flavours within the baked bread made using your starter, are fantastic.
Starter Progression:
If you look at my starter images you will see a slight rise and fall, shown by the fill mark on the side of the jar.
Looking at it from above you can see slight separation, and the aroma is distinctly alcoholic. So, ready to refresh...
Firstly, pour the jar contents into a small bowl:
A heaped tablespoonful of flour is required.
Add it to the bowl and starter.
Put in a little water so that the refreshed starter is not too thick.
Stir well to mix thoroughly. It needs to be the same thickness as heavy pouring cream.
Put back in the clean jar, cover with a breathable piece of fabric, and hold it in place with an elastic band. Re mark the fill line and leave it to do its own thing!
Further updates in a couple of days, or, if anything significant happens. Just keep on waiting for the alcoholic aroma and slight separation.....then refresh, refresh, refresh!
More Interesting Posts:
@futaskuya gives us another version of my favourite pasta dish. I just had to include it - fantastic!
@awesome-seven makes an iced cream sandwich using chocolate chip cookies. A big favourite in summer, but useful to be reminded of this delicious treat.
@ura-soul has developed a delicious healthy salad dish which is so much more than just salad!
@zl138453 Oh wonderful, one of my favourite cakes; with the recipe, and method in images, of: German apple cake. All I can say is: Thank you.
Please take part in my Community Project. Place a link to your post in the comments box below if you would like your recipe to be included.
In the meantime keep 'Posting' interesting content, as all I want to do is:
and:
as well as:
As often as I can!
