It’s been a week since the moment of conception. The flour and water gametes fused a full seven days ago and since then I’ve been feeding, nurturing and growing a starter dough.
It was slow to begin with. Tiny bubbles appearing on the surface and the emulsion like paste beginning to take on a faintly acidic and not unpleasant aroma.
As advised by Harold McGee (not personally) I kept it in the
fridge, spooned off half the bubbly mass each day and replenished it with fresh flour and water bef (...)
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Tags: fridge, Living
