Thaichef's blog

Good Evening my fellow baker:

I dried my active sourdough starter and save it in a food save bottle before my trip. Now after about one month and two weeks away , I am trying to reactivated it.

I am now on the 2nd day of feeding(with mixture of rye and whole wheat flour, and at 100% hydration) my starter seemed to bubble nicely but when I tasted it, it is not sour! My first liquid I used in feeding it was fresh pineapple juice but now after the 3rd feeding in two days, I used water. 

Is my starter ready to be use or do I need to wait until it  is sour?

This information is for all my friends at TFL.  Help is badly needed.  Calling all Ronray male and female for help.  Here is the scoop:  After baking sourdough and other yeast bread succesfully for almost a year and a half, I felt smuck. So to bake some simple bread like "buttermilk Bread" from Laurel 's kitchen bread book is nothing, so I thought. But, I was wrong. The result was so disappointing that I am shocked.  Here is the recipe:

7 g. active dry yeast

1/2 c. warm water (120ml)

3/4 c. very hot water (175ml)

Hello Everyone:

   I live in a small town in VA, and on a yearly basis new books are purchase for the library.  I requested the Bread Baker's Apprentice( because of the high recommendation from this site) for the library since we have nothing remotely close to what being recommended on this site. I copied Floyd's book review and  gave the list to the librarian who has to submit to the committee.  Well, the verdict came two days ago!

Good Morning: