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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Sourdough starter question
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 |
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