January 23, 2010 - 7:33am
New guy from Missouri
Found you folks from another forum. Been making yeast breads for a few years and once upon a time, beer, and recently took an interet in making my own sour dough (love the stuff). Learned long ago, best place to get answers is from the people who really know.
Most of my questions for now are about my starter. Tried a water/whole wheat starter.....twice. No joy. Then from my only bread making book, tried a milk/flour starter and it kicked over right from the start. That is what I have now. Seems to be working, but what do I know?
My first sour dough loaf (won't be my last):