Hello to Peaches, my newest rye sourdough starter. The name is just because I kept those two (unwashed, organic) peaches in the clean jar for a few hours to get some of the wild yeast on their skin, before removing them and adding the organic rye flour and distilled water. I also had some dehydrated flakes of someone else's starter from the east coast.
Overall it's anybody's guess how it will turn out, but it smells nice. Should be ready in a week.
Then, I'm experiementing with Latvian Rye Bread, Rupjmaize. To go with it, their caraway farmer's cheese, JÄnu siers.
All for hanging out with some fellow pagans for St. John's Day, the first time most of us will have been in person in over a year. It is an Easyern Orthodox and Catholic holiday, and also a midsummer solstice celebration. I'm told beer is in order.
I'll probably make some posts about it, this has been very fun and you've all been just fucking delightful.
