Bread Starter question
Please excuse the cross posting.
I have been using a 2 loaf bread recipe and as my husband and I only go through 1 loaf a week I freeze the 2nd loaf prior to the 2nd rising. No matter how much time I give it to rise once I take it out of the freezer it never gets above the lip of the pan and is VERY dense (it is a whole wheat loaf).
For several reasons I would like to begin using a starter, I can make one loaf at a time without wasting 1/2 a packet of yeast, I have heard the bread is lighter, and I don't have to buy yeast every two weeks. I admit I don't know much about starters but would really like to try to use the more 'traditional' way. Here is my problem
My husband hates sourdough bread and I can't seem to find any mention of a non sourdough starter.
Any thoughts or how to's on a non sourdough starter???
Thanks! Current Mood: content
I'm one of them SCA
geeks, and have taken quite an interest in the Thule-Norse interactions in Greenland (and to a lesser extent, Canada) circa 1200-1450 AD.
I have several ideas for projects fitting with this
obsession, most of them working with stone. I may get around to flintknapping and soapstone sculpture at some point, but my first stone tool will be a ground slate ulu, something like these here
As for making tools out of materials other than stone, I'm going to make a pump drill
. Don't really know what I'll drill with it, but if I can get my hands on some jasper, I'll likely make a wearable whetstone or two in the image of the Norse ideal
It's not terribly Thule, but I'd also like to make cordage from natural vegetative fibres (here
), for the fun/hell of it.