Hello from Mid Missouri USA
I have been reading a lot of the content of this website. I like the Sourdough Lady's starter recipe for Sourdough using the pineapple juice etc. I made regular yeast bread when I was younger and didn't have to worry about the bad things we eat today. So I kind of know a little about the kneading etc, if I haven't forgot.
Once I get thru this starter process, I would like a recipe for healthy whole grain type of bread.
The breads in the grocery stores are so bad for us. I am not diabetic, but my husband is, so I would like to watch the sugar stuff and get away from white.
Also how does our midwest humidity affect the sourdough starter if at all? Right now maybe a good time to start it here in March.
Also where I live, it is hard to find certain ingredients such as special milled flour etc and the nearest health food store is at least 60 miles away. Thanks in advance for any tips!!!