August 24, 2014 - 11:31pm
Greetings from a Starter Newbie
This site is a bread goldmine for those who are learning. I hope to find a bit of advice on a great bread book(s) that covers all manner of starters as I only have some older, less detailed bread books.
I have recently acquired some 18 y/o wild grape yeast starter and would love it if anyone can tell me how much would one would use to replace dried yeast as a general bread making guideline and specifically in rye breads. The bakery I got it from fed it three times a day, if I do less will it still be as good?
Thanks to all of you who post such great information!