I'm new to this. I'm using Nancy Silverton's grape starter recipe.
It's day three. I've read everywhere that the starter may separate
into flour on the bottom and liquid on the top. Mine is just the
opposite. The flour, bubbling nicely, is floating to the top and there
is a couple inches of liquid then a little more flour on the bottom.
Did I do something wrong? Any ideas/help appreciated.

raymond

raymond wrote:
> I'm new to this. I'm using Nancy Silverton's grape starter recipe.
> It's day three. I've read everywhere that the starter may separate
> into flour on the bottom and liquid on the top. Mine is just the
> opposite. The flour, bubbling nicely, is floating to the top and there
> is a couple inches of liquid then a little more flour on the bottom.
> Did I do something wrong? Any ideas/help appreciated.
>
> raymond
Give it a little time. I made this a couple of years ago, and it's
amazing. The best bread I've ever made, even tho it takes a little
longer. You are going to be soooo happy!

raymond wrote:
> I'm new to this. I'm using Nancy Silverton's grape starter recipe.
> It's day three. I've read everywhere that the starter may separate
> into flour on the bottom and liquid on the top. Mine is just the
> opposite. The flour, bubbling nicely, is floating to the top and there
> is a couple inches of liquid then a little more flour on the bottom.
> Did I do something wrong? Any ideas/help appreciated.
>
> raymond
Give it a little time. I made this a couple of years ago, and it's
amazing. The best bread I've ever made, even tho it takes a little
longer. You are going to be soooo happy!

wrote:
> raymond wrote:
> > I'm new to this. I'm using Nancy Silverton's grape starter recipe.
> > It's day three. I've read everywhere that the starter may separate
> > into flour on the bottom and liquid on the top. Mine is just the
> > opposite. The flour, bubbling nicely, is floating to the top and there
> > is a couple inches of liquid then a little more flour on the bottom.
> > Did I do something wrong? Any ideas/help appreciated.
> >
> > raymond
> Give it a little time. I made this a couple of years ago, and it's
> amazing. The best bread I've ever made, even tho it takes a little
> longer. You are going to be soooo happy!
Just wanted to let you know you inspired me to take my starter out of
hibernation. I will feed it for a few days to make sure it's still
alive. It's been at least 6 mos since I've used it, so i'm keeping my
fingers crossed. I've left it for quite a while before, and it was fine
after a few days feeding.

raymond wrote:
> I'm new to this. I'm using Nancy Silverton's grape starter recipe.
> It's day three. I've read everywhere that the starter may separate
> into flour on the bottom and liquid on the top. Mine is just the
> opposite. The flour, bubbling nicely, is floating to the top and there
> is a couple inches of liquid then a little more flour on the bottom.
> Did I do something wrong? Any ideas/help appreciated.
>
> raymond
Hi- just wondering how your starter was- I took mine out of
hibernation, fed it for 3 days, and it's still really active

raymond wrote:
> I'm new to this. I'm using Nancy Silverton's grape starter recipe.
> It's day three. I've read everywhere that the starter may separate
> into flour on the bottom and liquid on the top. Mine is just the
> opposite. The flour, bubbling nicely, is floating to the top and there
> is a couple inches of liquid then a little more flour on the bottom.
> Did I do something wrong? Any ideas/help appreciated.
>
> raymond
Hi- just wondering how your starter was- I took mine out of
hibernation, fed it for 3 days, and it's still really active