Re: Simple Bread
Perhaps this belongs in the sourdough thread, but I've a question for those in the know.
This weekend I helped a friend build up his first bike, and in return he gave me a little tub of his father's sourdough culture that has been going for about 40 years. His father is from Ardèche (and started/maintained the culture there) which is about 250km and 600m^ from where I live, so while not across the globe it is certainly a different environment. Is there any way to keep the characteristics of his original culture going now that it will be living in a different environment? Or should I just accept that the joy of sharing something like this is the evolution? We made some bread while we built the bike and it's out of this world delicious, so I want to retain whatever characteristics of the culture I can.. I'll be feeding it the same T120 flour it is used to eating, but the air and water will obviously be different.
"Do you want ants? Because that's how you get ants."
Bookmarks