#my bread

Stage one - wake up the starter by adding some quinoa flour and sorghum flour, then adding hot water and mixing in the flours, the liquid that the yeast generated while the starter was in the fridge, and the old batter, to a smooth paste.

It looks pretty quiet now. You can literly count the bubbles from the newly-wakened yeast.

I also put some white quinoa in a bowl to wash - I nearly always add quinoa to my sourdough batter.

The next step is to put the rinsed quinoa in my rice cooker, with a spoonful of caraway seeds and a heaping spoonful of vegetable salt.