pdilley
Well-Known Member
- Joined
- 1/3/09
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I just started day 3 on my rye flour sourdough starter. Then I just discovered Im not doing it proper finnish style with soured milk in there going all lacto bacilli'y.
Very clean smell, not yeasty, not bacterial. Very visible rising action on the rye flour so far, I usually toss half and add in again equal parts water and rye flour. But this time I had to cheat, the only soured milk product I had on hand was greek yogurt so in with some of that, some fresh milk, and some fresh flour. Big stir and back on the shelf in the pantry.
Fingers crossed.
Mmmm what to make, maybe some Reikleip, Ruispala, or better yet some hapankorppu since the wife is bent on buying all those imported Finn Crisp crackers.
Very clean smell, not yeasty, not bacterial. Very visible rising action on the rye flour so far, I usually toss half and add in again equal parts water and rye flour. But this time I had to cheat, the only soured milk product I had on hand was greek yogurt so in with some of that, some fresh milk, and some fresh flour. Big stir and back on the shelf in the pantry.
Fingers crossed.
Mmmm what to make, maybe some Reikleip, Ruispala, or better yet some hapankorppu since the wife is bent on buying all those imported Finn Crisp crackers.
