So apparently desserts are where I put in the effort. This was actually easier than I was expecting, and it turned out quite well.
It smells of vinegar and tastes yeasty and sweet.
You know the drill by now. Mix it all up and leave it somewhere for 24 hours.
(This post is late due to technical difficulties.)
Today, the starter is even more fizzy and has an almost fruity smell.
Mix the ingredients into the starter and leave in a warm place for 24 hours.
The starter has a few bubbles and smells a little bit yeasty.
Mix the flour and water into the starter until it is completely combined. Leave somewhere warm for 24 hours.
I’m going to try making sourdough bread this weekend. So I will need to make some starter. Hopefully it will be ready in time.
Mix the flour and water in a bowl until it forms a smooth thick dough. Cover lightly and let it sit for 24 hours somewhere with a temperature of 70-75°F.
Come back tomorrow to follow the progress.
Soufflé has a reputation of being difficult to make correctly and easy to get wrong. I have made chocolate soufflé before. It always worked out well, so I may have gotten overconfident. This year for Valentine’s Day, my wife requested lemon soufflé, and the overconfidence caught up with me.