In the hopes of Christmas pannetone, I started early and am trying to make a “seed culture” which then is converted into a “barm” which is basically cultivated yeast (as opposed to yeast from a packet–i.e. what people did before Fleischmann’s).
By Day 3 I am supposed to have a doubling of the seed culture. If not Peter Reinhart (he of the Bread Baker’s Apprentice) says to wait another 24 hours. But what if still nothing has happened? (The masking tape marks where the dough started from. I.e. it’s not totally dead but not much is going on).
BBA’ers, anyone–what do I do now (I”m on my second try!)