I'm getting ready to try the Sourdough Lady's starter and have a few questions.
1. Once you get the starter going is it necessary to use juice rather than water?
2. Can you keep it in the frig or freezer, if so how?
3. I've read "Bruce's Daily Bread," from the web, and I'm looking for a starter that would be good for digestion. Jacques de Langre's direction are intimidating and would like to hear other view points. Short of buying a grain mill and growing my own wheat, I would like to be able to bake bread that is good and good for me.
I look forward to any help to get me going. I am really tired of eating breads that taste to heavily of yeast.