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Lot Long
by Gary E. Andrews - 11/10/26 11:20 AM
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Joined: Apr 2006
Posts: 6,114
Top 40 Poster
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Top 40 Poster
Joined: Apr 2006
Posts: 6,114 |
It worked this time. I let the starter sit for 4 days. The only problem was that I made the dough too loose and had to bake it in a bread pan. It takes a lot longer to rise without yeast, practically all day.
I don't have a picture because it's almost gone. The texture is crusty like french bread and it does have a distinct sour taste.
I have my base started for the next time, and I think I'll do what Dak suggested and use yeast with the sponge to move things along quicker. At least I know that I don't need yeast to make bread, but it sure takes a lot longer.
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