The weather is getting more and more conducive to staying indoors and doing kitchen activities.

I haven’t made sourdough bread since spring, so the starter looks pretty bad.

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A few spoonsful of old starter from the bottom in a new jar with some rye flour, wheat flour, honey, and some warm water, mixed and left in a warm place, should get the yeast and lactic acid bacteria growing again. Make sure the honey, a source of active yeast, has not been heated or pasteurised.

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If this doesn’t work, we can always get some from someone else or start from scratch again.

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