September 1, 2011 - 11:32am
This is what they mean by vigorous fermentation!
I haven't been baking for a bit, and apparently the starter that I thought was frozen in my freezer, wasn't, so time to make some new. This is on day #4 using the BBA starter recipe. Glad I put a plate under it :)
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Here's the barm before it went into the fridge:
Wonderful bubbles, and hope it works well for you!
It has been ok, but not as good as my New England strain from King Arthur. I'm going to see if it continues to develop flavor as it gets more feedings. Strangely enough, the 100% rye starter I grew using the same process is fantastic and flavorful.