Saturday, October 07, 2006

This is a .... barm

'Barm'. It's gotta be one of the wierdest words ever. And some of the oddest looking stuff, too. Basically, it's starter that you've fed, let get all frothy, fed again, and then let ferment (preferably as slow as possible to get a more 'sour' flavor). I let mine ferment for about 12 hours in the fridge, and then pull it out and let it sit under the oven light for a few hours until it comes back up to roomish temperature. And you know it's gotta be good, because the stuff actively bubbles while you watch it.

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