![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJmZ6KSPPyLWQ6qYb8MCoBo1r0RCoIrWql0MMWAwaRdgvDe_FqjLwkD6kedGgrR1jxPdMz7eUcizobn-NanA_5SGHdQUCPqSilAuC-ki7eu4_vmsU3sI77kCb_rmp8UxQA0CyTFKESrbg/s400/DSCF2356.JPG)
There are creatures living and fermenting in my refrigerator. Meet my starters, stiff dough and liquid levain.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK2NEuGz6TSOj5UPL4-9hV3iIjC9O1X1683IcKz_g-FJN80zoN0_Dsbc3hb0QLUpIVOGQiOlUbA_sodbBFWj57EVUJLUPM67rlOPOZhw7i-G9pVx_Qi7fXhPnNkuL9acqHZKPH7IQkdPo/s400/DSCF2358.JPG)
They are both offspring of a dried starter that was sent to me by friends of a man named Carl, who maintain his
Oregon Trail sourdough giveaway in his honor. I maintain them every week or so, and more if I bake with them. They smell like overripe fruit.
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