tylik

After all the talk about bread last week, yesterday I retrieved my semi-dormant yeast culture from Woodinville and brought it back into the boat. It has now been coaxed out of dormancy, and is being coaxed into being less sour before I start my first batch of bread on the boat. (Well, I do go back to Woodinville most weeks...)

Anyhow, while it's usually quite easy to get a start off of mine, because it's out and being actively worked with this would be a particularly good time if anyone is interested. This is a culture of local yeast that I first domesticated about seven years ago and have been working with ever since.

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