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@renem I keep my starter going every week. I have one white flour and one wholemeal. When I want a rye starter I just feed 10g of the white starter with 75 g flour and 75g water. It is ready in about 8 hours. The bread will now stay in the fridge overnight.
, May 05 2018 on micro.blog
@jeremycherfas Lots of homesteaders on here! (urban and rural)
, May 05 2018 on micro.blog
@jackzellweger Is that right? I need to broaden my horizons.
, May 06 2018 on micro.blog
Also on: instagram
@jeremycherfas nice! How long do you have to feed the starter before you can use it. I haven’t tried rye starter for myself, yet. But it’s on my list.
Also selfmade cheese sounds interesting. Googling now
renem, May 05 2018 on micro.blog