tag:blogger.com,1999:blog-21995818.post1143663500411663034..comments2023-10-22T17:07:37.075-05:00Comments on breadbasketcase: Tartine Bread: Days 3 and 4Anonymoushttp://www.blogger.com/profile/15187362927261194164noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-21995818.post-55550193450118857932012-12-22T05:44:07.996-06:002012-12-22T05:44:07.996-06:00Nice blogNice blogjyothihttp://www.enotifications.innoreply@blogger.comtag:blogger.com,1999:blog-21995818.post-37785771409919265492012-11-09T15:53:18.136-06:002012-11-09T15:53:18.136-06:00There is a Polish soup that uses a sour rye starte...There is a Polish soup that uses a sour rye starter as the base. I tried making it once in Tucson, but I got mold before I got bubbles. I haven't been brave enough to try it again. <br /><br />I'm glad to see that your starter is healthy. It's a big responsibility, isn't it - keeping it healthy?Lois Bhttps://www.blogger.com/profile/03560321506489546079noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-59917800465735064892012-10-31T17:21:14.677-05:002012-10-31T17:21:14.677-05:00I am also bothered by the throwing away most of th...I am also bothered by the throwing away most of the levain. But I take comfort in the fact that you probably throw less when you make your own vs. in bread store or factory. At least that's what I tell myself.<br /><br />I've tried to make sourdough starter last year (Peter Reinhart's recipe) and they died on day four. Good luck to you Marie. I'm sure you'll be more successful that I was.Jenn [knittybaker]https://www.blogger.com/profile/09586902396578978297noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-49029133894702225572012-10-31T07:40:53.261-05:002012-10-31T07:40:53.261-05:00I'm very glad you didn't use the spitting ...I'm very glad you didn't use the spitting technique.Jimhttps://www.blogger.com/profile/13735252693556467767noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-32092698399936355192012-10-30T13:35:41.836-05:002012-10-30T13:35:41.836-05:00Yuck, I hope the French don't spit in their le...Yuck, I hope the French don't spit in their levain. I didn't need that planted in my head, Marie!<br />I have made a levain that took about 5 weeks to use. This sounds way longer! I know what you mean about feeling that it is a huge waste of flour. I kept making them into levain until I realized I could never use that many and no one else was interested in having a pet starter, once they learned what they needed to do to keep it going.<br />This is worse than the buttermilk treadmill!Melindahttps://www.blogger.com/profile/04616217544023543614noreply@blogger.com