I found a really useful explanation here that might help you get over day 3 that explains why the thing rises like crazy initially and then appears to go flat ... it suggests using acid and fancy flours and all sorts of daunting ingredients instead of flour and water but a purist would have you stick with the basics and a bit of patience. Give it a chance. Note that if you manage to bake using bacteria as the leavener instead of yeast you should end up with a very sour tasting loaf anyway. If the ratings on this recipe are any indication that's just fine for many people.
I've failed at this many times though and I think part of my issue is mold... maybe it's time to clean the kitchen.
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I found a really useful explanation here that might help you get over day 3 that explains why...