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I have been baking with honey and molasses for some time now and I see no much differences except that dough and bread gets much dark brown colour.


I put 1/2 cup rice in the water for 10 minutes, then separate the water and mix it with hot milk... after fermenting for 3 days. I open the container and it is smelling like cheese but have a nice quantity of yogurt mixed with lactic acid... then separate the yogurt and use it as starter to make more yogurt but good smelling like cheese in yogurt shape.


Okay, I usually don't answer my own questions but by the time I got done writing up my question the answer came to me: On day 1 take your one portion of starter and divide it in half. The other half can either be shared with a friend or thrown away. (I promise I won't tell!) On day 5, instead of adding 1 cup of milk/flour/sugar just add 1/2 a cup of each. ...

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