raymond wrote:
> 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!

wrote:
> raymond wrote:
> > 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!
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.