So much for 72 hours. This must be optimal yeast time or something, because when I got back tonight, the sour smell was almost enough to drive me from the room.
So I'm doing what the book says--I mixed up Step 2 and will put it in the fridge overnight. By morning, it should be ready for Step 3, and then hopefully sourdough bread!
Of course, baking bread in 90 degree weather isn't the smartest thing to do in the world, but oh well.
So I'm doing what the book says--I mixed up Step 2 and will put it in the fridge overnight. By morning, it should be ready for Step 3, and then hopefully sourdough bread!
Of course, baking bread in 90 degree weather isn't the smartest thing to do in the world, but oh well.
Comments