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Good sourdough at last

Posts: 3999
Location: Wellington, New Zealand. Temperate, coastal, sandy, windy,
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I'd sourced someone's family bug that was supposed to be mature and delicious, but my attempts always resulted in a heavy, tough, very sour disk.
I was a fermented flour failure
I got sick of trying, and freeze-dried the bug for a year.
A couple of weeks ago I rehydrated it and it's a totally different beast!
I made a couple of well-risen, tender, tasty loaves.
Then I made buckwheat pancakes with real sour cream and raspberry jam. Oh wow.
What else do people make with their bugs?
I bet I could make nice crumpets with it...
Posts: 145
Location: Northeast Oklahoma, Formerly Zone 6b, Now Officially Zone 7
dog chicken earthworks food preservation writing
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Huh.... I freeze dried (actually, dried, then froze) some of mine a year ago just as a backup, just in case something went wrong with the beast. Now I'll have to resurrect some just to see what happened.
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