Hello, Mr Smith;
I am in the process of making a Sourbread Starter as the first step
toward
making Sourdough Bread and am using YOUR recipe, from page 421 of your
book
"The Frugal Gourmet Cooks American".
The "Starter" directions say that "in a few days" the mixture will begin
to
ferment. This is already day 3 and my "starter" has not begun to ferment.
This is what I've done exactly;
For "commercial buttermilk", I used "1% Milkfat Cultured Low Fat Buttermilk"
(from the supermarket), added 1 cup flour, 1 Tbsp sugar and 1 cup water,
as
per your directions, put this in a glass bowl (loaf shaped), covered
it with
plastic wrap + a towel and kept it in my unwarmed oven for 3 days so
far.
I'm surprised there's no fermentation as yet.
I called a neighborhood bakery who told me they always put yeast in
their
starter!?!
Please let me know if I did something wrong or not.
I understand the "Sourdough Batter" on page 422 is Step 2 of this whole
process.
Thank you kindly. Ms Major mailto:attavan@worldnet.att.net