Kristine's Reviews > Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Wild Fermentation by Sandor Ellix Katz
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Aug 12, 09

bookshelves: cookbooks-and-food-writing
Read in August, 2009

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Comments (showing 1-2 of 2) (2 new)

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message 1: by Mom (new)

Mom Kristine, you may remember when I cultivated sourdough from wild yeast from bread when you were younger. That strain never went bad and never died. All I did was sit a saucer with a little flour and water slurry outside for an afternoon. Then I fed it and kept it in the fridge. Love, Mom


message 2: by Kristine (new) - added it

Kristine Wild yeast? Yeah I remember the yellow sourdough bucket. It made some good bread.


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