tag:blogger.com,1999:blog-34544809.post4393166627604500274..comments2023-08-19T08:33:47.879-04:00Comments on choke, artichoke: breadAnonymoushttp://www.blogger.com/profile/00894807701995809690noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-34544809.post-32730703490970827062008-03-16T22:12:00.000-04:002008-03-16T22:12:00.000-04:00Fermentation is my life. Well, now that I'm baker...Fermentation is my life. Well, now that I'm baker that is. <BR/>You know the hooch that collects on top of sour starter? A half ounce of that mixed with an ounce of whole milk, left overnight in a warm spot, then fed 2 ounces of milk, 4 ounces, 8 ounces the second day, then 16, 32, etc the third day, and you will have a nice homemade buttermilk for Irish soda bread. Check out "Wake up and Smell the Fermentation" on my blog.<BR/>Kevinkevroyhttps://www.blogger.com/profile/00846206329224985091noreply@blogger.com