5 days ago all Bake Shop students started on a culinary journey by making their very own sourdough starter and naming it. It is a process of mixing water and flour and letting it ferment in a warm dark place for about 7 days. During that time the students must feed their starter by discarding half of the starter and adding equal parts flour and water. The starter then starts to bubble because the natural yeast becomes alive. Most students actually like taking care of their food pet.
We also don't waste here at The Bake Shop. We are going to use the discarded starter to make pizza dough, cookies, english muffins, breads and pancakes