{"id":606,"date":"2014-12-09T16:29:02","date_gmt":"2014-12-09T23:29:02","guid":{"rendered":"http:\/\/www.hoppinworld.com\/mydiary\/?p=606"},"modified":"2017-11-24T20:28:39","modified_gmt":"2017-11-25T03:28:39","slug":"starter","status":"publish","type":"post","link":"https:\/\/www.hoppinworld.com\/mydiary\/2014\/12\/09\/starter\/","title":{"rendered":"Starter"},"content":{"rendered":"

\"20141209_145919\"<\/a><\/p>\n

This is day two of the seed culture for a wild yeast starter. I’ll use it for baking bread. I had one for several years in Bushwick. Once it gets started, it will need weekly feedings of flour and water, and it can live indefinitely. This is my first in California. \u00a0The bubble at the top right is air produced by yeast activity. It’s alive.<\/p>\n","protected":false},"excerpt":{"rendered":"

This is day two of the seed culture for a wild yeast starter. I’ll use it for baking bread. I had one for several years in Bushwick. Once it gets started, it will need weekly feedings of flour and water, and it can live indefinitely. This is my first in California. \u00a0The bubble at the … <\/p>\n

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