I'm new to this. I'm using Nancy Silverton's grape starter recipe. It's day three. I've read everywhere that the starter may separate into flour on the bottom and liquid on the top. Mine is just the opposite. The flour, bubbling nicely, is floating to the top and there is a couple inches of liquid then a little more flour on the bottom. Did I do something wrong? Any ideas/help appreciated.
raymond
Give it a little time. I made this a couple of years ago, and it's amazing. The best bread I've ever made, even tho it takes a little longer. You are going to be soooo happy!
Give it a little time. I made this a couple of years ago, and it's amazing. The best bread I've ever made, even tho it takes a little longer. You are going to be soooo happy!
Just wanted to let you know you inspired me to take my starter out of hibernation. I will feed it for a few days to make sure it's still alive. It's been at least 6 mos since I've used it, so i'm keeping my fingers crossed. I've left it for quite a while before, and it was fine after a few days feeding.
Hi- just wondering how your starter was- I took mine out of hibernation, fed it for 3 days, and it's still really active
Hi- just wondering how your starter was- I took mine out of hibernation, fed it for 3 days, and it's still really active
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