These directions are adapted from the Laurel’s Kitchen Bread Book.
Today is the third day of my new desem starter. The first day I began it, the second day it rested and the third day it begins!
After digging out your ball of dough cut off any of the hard crust that may have formed and remove enough dough so that your remaining dough is about half of what you started out with after taking it out of the flour.
Add 1/4 cup of filtered water and work that well into the dough ball. At that point add enough flour and/or water to get your dough ball back to the size you started with. This is called “feeding” the starter. Knead the flour and water in until smooth and then bury your dough ball back in your flour again in your cold cellar or garage (50-65 degrees) until tomorrow night.
Day 4 and 5 you will repeat day 3 directions.
2 responses so far ↓
1 Sylvia // Jan 11, 2010 at 3:26 pm
thank you so much for this. I am learning a lot from you, Annette!
I left something for you here:
http://christianhomekeeper.org/blog/an-award/
2 admin // Jan 11, 2010 at 3:32 pm
Sylvia – thank you! I have fun trying new things.
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