Sourdough Bread cont.

Well... I'm not a baker. I wish I was-- I'm working on it.

The first loaf i tried didn't rise. the second loaf i tried (from the same start) did rise but I accidentally baked it while trying to let it rise. It would have turned out beautifully and tasted great if I hadn't accidentally baked it too soon.

So... I'm trying again... with two different starts.

I'm keeping my original because I know that it's still good. And this week I made a start by using organic grapes. this "Italian sourdough starter, or biga, uses the wild yeast naturally present in grapes. The fruit also provides the sugar on which the yeast feeds." I also found out that the grapes expedite the fermentation process which means instead of waiting 7 days for sourdough you only have to wait 3 and should not wait longer than 4 because it will be too sour by then.

I'll tell you how it tastes tomorrow. I'm so excited!! I checked to make sure that the yeast is doing it's job and it's already rising so hopefully i don't screw this one up in the baking process!!

I also found out that you can freeze your starts until you're ready to use them-- good to know.