A death in the [bread] family
It was a sad day yesterday.
I made the determination that my starter officially died. It smelled of fingernail polish remover and was no longer fluffy. I dumped it out and cleaned the container. My son said the whole house “smells awful.”
I will start again and post the process this time for anyone interested. If you’d like to try it too, be sure to pick up some quinoa flour (or grain and grind your own). That’s how I was so successful last time… I used a “wild seed” starter.
The bread I have made without it is totally acceptable, but the starter adds something special in terms of flavor and texture that really makes gluten free bread spectacular.
The simple wins out again, but will need to be reborn.
~Sarah
