Mushy peas are best served on firm bread like melba toast, or crusty French breads, and so on. Also good on potatoes, and meats. Also good served straight up.

Got a starter at work years ago. Was good bread but didn't want to make every 10 days so found starter recipe and found that can freeze it.

I learned that a certain famous bakery uses this ratio of 1.5 parts water to 1 part natural leaven, so I've been using that ratio ever since.Since I love the fragrance of Hoshino natural leaven, I use a ratio of 1.5 part water to 1 part leaven, which I think makes it more pronounced.A ratio of 1.5 part water to 1 part leaven gives a more pronounced flavor and fragrance, and appears to also increase the shelf life of the yeast. The fermentation time is a bit longer than if using the standard ratio of 2 parts water to 1 part leaven. However, the process of making the starter is the same. Recipe by putimiko

We have a famous sour dough bread maker in San Francisco called Tartines Bakery. These are their recipes, I took their class twenty years ago. I still use their original sour dough starter every week, and I remember how much fun it was to make this the first time.I have learned a lot about bread flour since then, and gladly share what works for me in here. 2024 update: the world champion sour dough baguette maker is the Utopie Bakery in Paris. They share their recipe. They add fresh banana and lemon to their sour dough starter when repleneshing. I adjusted my recipe to reflect theirs.

10 Day Bread Starter

Delicious, just make sure you save the cup of pasta water because the pasta soaks it up!!!

I think it's quite hard to measure sake lees yeast, so I hope this is helpful.It's possible to make fermentation liquid with only sake lees, but it takes a long time and it's difficult, so I recommend using liquid yeast from raisins or the like.The amount of bread flour to make sponge dough (starter dough) is the same as liquid yeast, so, for example, for the first day, use 100 g of both, then 50 g on the second day. Recipe by Miyanbo

My mother use this recipe as a starter with the main dish

Since this bread starter is made by adding flour to yogurt, it's easy to see how it's fermenting, unlike some other starters. You can store this starter in the refrigerator for about 5 days. If you leave a little leftover, use half the amount of water, bread flour and sugar in step 5, and incubate for 5-6 hours at room temperature you can grow more starter. If you do this twice, your starter will ferment better. If it takes on an "off" smell like a dishtowel, it's better to manfully throw it away.To get a bread starter going, in the spring, summer and fall you can just let it rest at room temperature. In midsummer when it's very hot, put it in a cool location in your room when you're at home, and put it in the refrigerator when you go out if your house will get very hot. You can also put it in an insulated polystyrene container with ice packs to keep it at under 25 °C. In the winter, put the starter jar on top of the refrigerator, near the stove, near your electric water kettle or in your boiler room. You could also make a fermentation box using a thermostat meant for tropical fish aquariums and an insulated box. But don't put the starter in a very warm location. Recipe by mipon

When I made a mocha-flavored version of my usual baguettes, they turned out great.Since the rising time depends on the climate, do a 'finger check' to see if the dough has risen enough. (To do the finger check: dip your finger in flour, press down into the center of the dough; it's ready if it leaves a mark. If the dough springs back, it's not finished rising. If the dough shrinks, it has risen too much.) Recipe by Miyanbo

The method for making a sourdough starter sponge is the same, regardless of which starter you use! The sponge puffs up and becomes filled with air bubbles, and it's just fun to watch it grow.The method is the same whichever starter liquid you use! I used raisin starter this time.Add the same amount of starter liquid and flour.You can use water instead of starter liquid from the 2nd day onwards, but if you use starter liquid you'll have a more fragrant, robust starter sponge. Recipe by Hirochan

I received lots of fresh organic rosemary sprigs from a friend's garden!It was my first attempt at making herb based starter or leaven, but I gave it a shot.This yeast is easy to make in early summer.For those who are new to making natural bread starters or leaven (sourdough starter), I recommend reading up about it to get some pointers.Enjoy making homemade starter and natural leaven bread!During the rainy season or in early summer, there's a fine line between a starter fermenting properly or rotting (becoming too acid). Recipe by Kyasachama