Hi from the South!
Hello everyone new here and thinking about getting my feet wet in sourdough.
I tried one starter here a few months back but it died mainly because I work
during the day and could not do the recommended 4 hour feedings. Anyone lead me in the right
direction as far as a good starter that will survive 8 or 9 hours without feeding during the day. And what
if any equipment I need. One question though, will a pizza stone work to bake bread?