Ok. I now have a beatiful sourdough starter rearing and ready to go.
Today, I took the time and made a motherstarter that is nice and firm and has doubled in size...
But what do I do now with the motherstarter?
How do I incorporate it into a dough recipe?
I am pretty sure that the answers to these questions are as plain as the nose on my face, but I have had one VERY mentally tough day.
Can anyone hold my hand and tell me which direction to go?