Hey you guys! Just a little update! This week has gone fairly smoothly. My starters have moved around a little bit more than usual but all is well. I am feeding my starters every twelve hours and I have increased the amount of flour added. This has helped the consistency and the rise. The starters still smell strongly of fermented yeast, however that is a good sign so I’m happy. They are rising beautifully! I will be posting pictures in a separate post so y’all can see. I will also be posting the final graphs tracking the rising rate.
Today I want to go over a few uses for the starters. Traditionally, you could use the starters for things like bread and waffles, even cupcakes. However, if you wanted to tie in the cultural background from the peaches, you could use your starter to make scallion pancakes. I will attach a recipe at the bottom for an authentic pancake. In Chinese cooking, they typically use yeast. In northern China, where this recipe originates, the culture is more wheat based than rice due to the lack of flood plains. While Cosmo and Wanda, my control and fruit starter, will not be used for this, I have been inspired to try the experiment again to see what other delicious baked goods I can make.
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