Sour Dough Stopper

Well, the great mountain sour dough experiment has been halted. The starter never activated, it just festered, then molded. Blech!  I think there may 2 reasons that it didn’t activate: bleached flour and not enough agitation.   I’m having trouble finding unbleached bread flour and bleached flour has less natural yeast so that may have inhibited the reactivation. You are also supposed to shake the bejezuz out of the dry starter when you add the water, and I don’t think I did that. Oh well. I’ll just have to figure out some other bread experiment. Maybe there is a real, physical reason why light crusty bread doesn’t exist up here??
No photos of moldy bread starter…’s how Alta and Snowbird looked yesterday afternoon. Much better to look at!

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