Before you get started, let's talk
about wild yeast, which is the key to a sourdough starter.
Not exact matches
A while back, Carri Thurman, of Two Sisters Bakery in Homer, Alaska, left a comment on my blog
about using purple cabbage as the source of abundant
wild yeast.
On Saturday, April 2nd, Burlington's Hotel Vermont is taking the doctors» advice and hosting an evening of naturally fermented food and drink with the «
Wild About Yeast» dinner.
I have already blogged
about the virtues of sourdough bread, which is leavened via a fermentation process in which the acids produced by bacteria called Lactobacilli give it the sour taste, and
wild yeasts cause the dough to rise.