Lawrence Brewers Guild

As I promised last night, I posted my seminar materials in the recipe section of the forum. Thanks to everyone for being so quiet and attentive, I really appreciated it. Talking in front of groups that large isn't my forte , but geeking out on bread certainly is. I'll hammer down a decent formula for a 100% rye bread to replace that god-awful vinegar-soaked recipe in the December 2010 BYO, then I'll post it also.

Thanks again y'all.

-M.

Thanks for posting your recipe. A little more complex than I do but your recipe looks really good I am going to give it a try for the possibly more complex flavors that it might provide.

I use bottled spring water, for those of you that are looking for a chlorine free source.

Mikey,

Did you give any starter away at the meeting?

Another thing that people can do once they get a starter that they like, is to freeze it. Mix the starter with some flour until it is very dry mix. Let it set at room temperature for a day to let the yeast/lacto desiccate. Place in refrigerator for a day and then the freezer.

Once you decide to use it again, use Mikey's 1 part water to 1 part flour to bring it back to life.

By the way, your starter is a pet, so you need to feed it once a week

Love this stuff - thanks Mikey!