Balance Out Time
On Jun 2, 4:40*pm, "hutchndi" > wrote:
> I have been reduced to baking my bread in
> spurts every couple months...
Russ,
If that's the case, why don't you shift gears and work with store
yeast. You can make really decent bread with store yeast if you're
willing to use very minute amounts and run a long primary ferment.
Without starting a food fight... I'm under the impression that quality
of flour and quality of ferment are the real flavor variables, not
pedigree of starter.
Will
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