Where the GIT's are going Message Board

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Pastimes : Where the GIT's are going

Public Reply Prvt Reply Mark as Last Read File

Previous 10 Next 10 Previous Next

To: goldworldnet who wrote (185857)	11/1/2009 9:50:34 PM
From: ManyMoose	Read Replies (1) of 225578

I think that's what the bakery used to make the starter I got in Branson, Missouri. She mentioned grape skins. I couldn't tell the difference in the bread that I made with it. You can actually make your own starter with just flour and water, and a little time. You have to expose it to the air for several days and feed it with a little more flour and warm water every day or so until you get sponge. That's what they call a proofed starter: sponge. You can tell it's active when it starts producing a sort of froth on the surface. There's lots of stuff on the internet about sourdough. Even videos.

Report TOU Violation

Share This Post

Public Reply Prvt Reply Mark as Last Read File

Previous 10 Next 10 Previous Next