stage 4: 'when the starter is ready, it will appear fully risen, and a small indentation made with a finger won’t spring back'...

unfortunately folks, that's only the end of the beginning. the good news is that (in theory) i can keep the starter alive FOREVER. Boudin Bakery in San Francisco has been using the same 'mother dough' for 160 years. WOW! if i'm still boring you, just take a look at this bread crab

boy. oh. boy. now the beginning of the end...

1 comment:

  1. congratulations on your sour dough baby!
    sorry about missing out on last night...next week though? maybe see you at dan's tonight? x