I've never had it fail. I usally start with a bunch of different flours mixed together. They never last long because I don't look after them but they always start well.
I admire your gumption and determination. Try the pineapple juice thing, I have done batches without it and it worked great but having experimented with it since publishing my book I can say that it does help tilt the odds in your favor.
I'm planning to find this again when I have a kitchen again (living in my car for now), so I can make sourdough bread, which I LUV... xo xo
Thanks 👍🏻
Great! Thank you for the recipe!
I am wondering if using some homemade kefir would also help to inoculate the flour?
Not sure, it would depend on the specific strains of LAB and yeast strains present in the kefir grains/culture I suppose.
I have done lots of wild captures, and the variation is surprising, so hold on to a strain you like.
I am going to try again. I have tried many times to grow an active culture and my attempts have been thwarted.
I've never had it fail. I usally start with a bunch of different flours mixed together. They never last long because I don't look after them but they always start well.
I admire your gumption and determination. Try the pineapple juice thing, I have done batches without it and it worked great but having experimented with it since publishing my book I can say that it does help tilt the odds in your favor.