I've been trying the 7 Day sourdough starter, BUT - I've never even eaten sourdough bread, or seen a sourdough starter and mine doesn't quite look the same as the pics on this site...
Being an overwhelmed neophyte, I am having enormous trouble getting my sourdough starters to make the transition to the big leagues: basically, to move from being a starter in a mason jar to being a leavening agent for loaves of bread. I have had success in “giving birth” to the starters, but can’t seem to get them to robustly participate in the final process of making bread . . . things seem to go OK until my little yeast/bacteria colonies are asked to rise in either the fermentation stage or in the proofing stage.
My starter, made with AP flour turned my sour dough a brown color on the inside does anybody know why?Is this BAD BACTERIA?
I've been enlisted to make the bread for pulled pork sandwiches. My understanding is that hamburger buns are the usual roll, but as it's a special occasion I was thinking something else might work just as well if not better. I'm not sure what might enhance these delicious homemade bbq sandwiches, or what flavors would work in with the bbq and coleslaw, but I'm open to any ideas you might have.