Sour Dough Starter...
I mentioned on a thread today that I wanted to start off a sour dough starter but kept making excuses... Well, I decided to stop the excuses, get off me butt & do it so here is how we have started it..
1/3 cup of rye left & 1/3 cup atta flour right..
2/3 cup of water was then added & the starter was mixed well...
The starter was then covered with some cheese cloth so "wild" yeast can fall through the holes in the cloth to colonise the flour water mix & start the process...
The Starter will now be stirred every 12 hours to aerate the mix then fed every morning with 1/3 cup of a 1:1 mix of rye/atta flours & 1/3 cup of water..
While this starter is growing I will be researching how to make sprouted wheat breads... I plan on using the above starter as the rising agent in the loaf..
Herb & Lemon Chicken...
Made an awesome dinner tonight after seeing it on a Youtube Channel I follow & had to post a pic...
The recipe can be found on our "Bits around the House" blog...
Have a great one...
: )»
