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Hvorfor er vejret så effig godt når jeg liggesider i sofaen med hostepest? Hva’?

@hemlockcookie @EvilCartyen @reynir wild baking ️.

@hemlockcookie @EvilCartyen Another solution to this would be to just buy dry yeast, but this is more fun.

@hemlockcookie @EvilCartyen I normally use recipes as an inspiration and not as rules to be followed . Also, I have a surplus of resources. I can play with food without fear of hunger. This idea was sparked by a) knowing about yeast in slurry and yeast in baking. B) years of mild annoyance about tossing slurry on the compost heap, knowing it was full of good stuff. C) seeing for a couple of years that a bit of slurry in a sourdough will boost the yeast content. D) knowing that before bakers yeast was a thing alebarm was used to leaven bread. F) hating to buy 50g of live yeast when I only need 10g and the rest won’t keep. I don’t have a constant supply of “ciderbarm”, but I can use the glut I’ve got now to get some bread in the freezer (whit a lovely yeasty apple taste) and keep the culture alive as a sourdough. Someone here also recommended drying some of the sourdough and store it in the freezer. That way I should have a year round supply of leavener for my baking.

@EvilCartyen @hemlockcookie actually this year i didn’t even add water, just organic wheat flour to the slurry that still contained about 2 liters of immature cider (this is from ~50 liters of fermented apple juice). After a couple of days i took about 600 g of the bread starter added 400 g of flour and after a bit some salt. At the same time i added more flour to the remaining starter to keep it going. Yesterday i made another bread the same way. Now the starter is getting a bit sour (all according to plan), I’ll start another bread with it and that should bring the volume down to where it can start living like a sourdough.

@hemlockcookie @EvilCartyen we bottled cider this weekend, so I’ve got a brand new bread starter on the counter and the first bread of the year in the freezer