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The dough (a 50-50 mix of white and rye flour) at the beginning of the adventure.

I don’t know why, but I want to make bread that is ONLY risen by a sourdough starter. I’ve messed around with sourdough starters for years. Years ago I used a recipe with baker’s yeast (not a good idea. The acidic environment in a good sourdough will kill bakers yeast). I also tried one that used yogurt to get things going (not a bad idea, as the wild bacteria in good sourdough is a lactobacillus bacteria, and so are some of the bacteria in an active yogurt culture. This would also explain why some starters feed with flour and milk, rather than flour and water, but…yuck…warm milk sitting on top of my fridge…can’t go there). I’ve made some tasty starters, but I have never been able to create a starter that could rise a loaf of bread on its own. Turns out, I still can’t. Here’s my adventure.   Read the rest of this entry »

Jennifer Kleffner

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