How to create your own wild yeast starter from thin air.
I was going to do this pictures again, but as it turned out, they’re all incredibly boring. Just small bowls of pale dough with a few bubbles here and there.
But, I can tell you that the method Peter Reinhart advocates in his whole grain bread book, the one developed by Debra Wink of the King Arthur Baking Circle, does work, even if you’re a bit of a ham handed improviser rather than a proper baker.
After five days I now have a 200 gram wad of spongey, bubbling mush which, if portioned out correctly, will never stop making wonderful bread.
I really do highly recommend this book. The results are fantastic and I’ve only just scratched the surface on these recipes.