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Earthmotherwithin post=359315 wrote: The honey is a good idea Bel. I also sometimes use 1/2 cup of LSA meal which adds some sweetness (from the almonds) to my standard mix.
Yum! That sounds really nice – I might try that with the next loaf. Thanks for the idea 🙂
I got my starter out of the fridge again this morning after a busy few days’ baking. I gave it a feed a few hours ago, and then I just heard a pop from the kitchen. The starter had popped the lid from the Moccona jar it’s kept in. Now that’s an active starter!
I guess it is pretty warm where you are, then?
thanks for bumping this up Bel, I’ve just a failure at starting a starter, so will go over this thread for some tips and try again!
Earthmotherwithin post=359423 wrote: I guess it is pretty warm where you are, then?
Yep, it’s been mid-30’s most of this week. Just cooled down to low 20’s today, but it’s quite humid and still warm in the house.
Good luck with your starter dierich! I failed a couple of times before I got this one going strong. The trick is not to forget about it!
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