a recent trip to the whole foods across town gave me an opportunity to pick up some different flours. i chose buckwheat flour and organic blue cornmeal. rather than use the standard cornmeal for the starter, i went with blue cornmeal and the recipe for salt rising bread #2. it took approximately 24 hours for the starter to become active.
the dough after kneading and waiting to be shaped
waiting to be baked
fresh from the oven
warm bread, mmmmmm.....
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