Comments on: For starters: thats sourdough starters

By: Karen

Karen — Mon, 11 May 2009 21:28:00 +0000

Oh, my! This has just begun and I can already almost smell it! Can’t wait to see the finished product1

By: goodshoeday

goodshoeday — Thu, 07 May 2009 19:30:00 +0000

Gill: I’m looking forward to it being ready and starting to make bread etc regularly. I’m hoping it won’t be too smelly once its ‘finished’. We’ll see. Looking forward to the Dan Lepard course in June to learn more.

By: Gill the Painter

Gill the Painter — Wed, 06 May 2009 10:20:00 +0000

Ah.
I'm a little further on than you, have had my sourdough starter made for a couple of months
& am making pizza dough, breads every 3rd day, crackers with it.

Mine (Dan Lepard one after buying 2 of his books) has raisins, flour, water & my home-made yoghurt as a starter.
It's always smelt good too in the fridge.

It's truly delicious results when it's done, and you develop your own regime with it.
Happy sourdoughing! & see you soon.

By: goodshoeday

goodshoeday — Wed, 06 May 2009 07:26:00 +0000

Food Urchin: oh great - I can hardly wait to have a smelly kitchen - just need to keep focussed on end result I suppose.

Helen: I didn't know it needed grapes either until I read the recipe properly - I suppose thats were the wild yeast action comes from.

Ample Cook: Thanks. I keep taking peep every now and then to see whats happening. Might post an 'under the bonnet' photostory of progress.

By: The Ample Cook

The Ample Cook — Tue, 05 May 2009 05:27:00 +0000

I’ll be really interested to see what happens – ggod luck!

By: Helen

Helen — Mon, 04 May 2009 20:50:00 +0000

Blimey! Good luck with it, I keep meaning to try sourdough myself but I honestly didn’t know I would need grapes!

By: Food Urchin

Food Urchin — Mon, 04 May 2009 19:01:00 +0000

Ha ha ha, I warn you after a few days it will stink!

But don't worry, get through the smell and in a month's time after the feeding process, it will all be worth it.