Just saying Howdy ya'll
A-ho ni-ka-zhinga, I'm Rico Black Bear, a master baker from Oklahoma. I joined The Fresh Loaf a couple of days ago and I love it! I came looking for new sourdough ideas (a long shot I know since man has used them for nearly 4000 years) and while I didn't find any I have found other recipes and ideas I can't wait to try. I really need ideas on how to obtain a San Francisco style sourdough flavor. My bread is only slightly sour despite using a California style starter which came from a mining camp in the Sierras. I don't know how old the starter actually is but mine is the piece shared with my great-grandmother in 1945. I did post some comments and ideas of my own to a couple of newbies just starting out with their first sourdough starters, which I hope help them out. I love to bake and to share my goodies, ideas, and recipes with others. If there's anyone interested I use mostly recipes that predate the 20th Century and its commercially available groceries, these recipes include about a dozen different sourdough and true yeast starters some made from things you'd never expect but that make excellent breads. Again I like the page very much and can't wait to start trying out what I've found and sharing what I know, or at least think I know!