in a jar. It is actually [[http://www.io.com/~sjohn/sour.htm][pretty damn easy]]. I used the method mentioned
in the former link, but added a bit of *science* (or--I've kept a beer
yeast starter before). I used my giant bottle of Iodophor to sanitize
in a jar. It is actually [[http://www.io.com/~sjohn/sour.htm][pretty damn easy]]. I used the method mentioned
in the former link, but added a bit of *science* (or--I've kept a beer
yeast starter before). I used my giant bottle of Iodophor to sanitize
-the jar in which the yeast were to live (just to kill any natives; I
-rinsed the jar afterward with tap water and didn't sanitize any
+the jar in which the yeast were to live (starting with a clean slate;
+I rinsed the jar afterward with tap water and didn't sanitize any
utensils), made sure the water used for feeding was at about 90°F, and
fed the starter a tablespoon of dry malt extract (maltose being to
utensils), made sure the water used for feeding was at about 90°F, and
fed the starter a tablespoon of dry malt extract (maltose being to
lemon juice (just to slightly acidify the initial mix and make the
yeasties new home a bit more hospitable to only them at first) for the
first two days. This resulted in a bubbly and happy starter on the
lemon juice (just to slightly acidify the initial mix and make the
yeasties new home a bit more hospitable to only them at first) for the
first two days. This resulted in a bubbly and happy starter on the
* Rice and Whatnot
- [[http://www.superluminal.com/cookbook/pilaf_chelou.html][Chelou]] (I usually add barberries)
- [[http://www.turkishcookbook.com/2005/08/bulgur-pilaf.php][Bulgar Pilaf]]
* Rice and Whatnot
- [[http://www.superluminal.com/cookbook/pilaf_chelou.html][Chelou]] (I usually add barberries)
- [[http://www.turkishcookbook.com/2005/08/bulgur-pilaf.php][Bulgar Pilaf]]