06-18-2016, 08:22 PM
(06-18-2016, 07:14 PM)sally Wrote: I bought two dried 100 year old cultures from a bakery in Italy.
The cultures come dried, you have to feed it with flour and water it to activate it.
One smells heavenly, it smells like an apple strudel fresh out of the oven. I can smell raisins and apples and wheat, and it's just lovely. The other smells like an apple strudel that someone ate and threw up with a hint of limburger cheese. But it's not rancid. I'm fascinated how just water and flour is producing this stuff. The more critters that get inside this stuff, the different smell and taste. It's really just amazing and the stuff that the best bread in the world is made of.
Um......did you run to Italy to get it or did you order it?
I wish this dried up ole' vulture would activate with just flour and water....
Is this stuff better than Rhodes dough.....I used this back when I cooked....I consider rolling out dough, cooking so don't use anymore unless I get dinner rolls and if I forget to let them rise, they come out a little funny looking........Carry on!