I’ve been working on building my sourdough starter all week. It’s a slow deliberate process. It’s done now and goes into refrigerated storage and maintenance mode. It still has to be fed weekly with a third cup of AP flour and a quarter cup of chlorine free water (equal weights flour and water (important)). It’s stored in a lightning jar minus the gasket so it can vent (explosions in fridge suck). When I feed it, it will expand to almost fill the jar and then recede back to where it started.

To make sourdough bread, I get a tablespoon of the starter and start growing it by feeding it (tiny first, then gradually increasing) equal weights of flour and water until I get a good amount of culture and then fold in the remaining flour and water that the recipe calls for.

I’ll be baking my SD bread in a CI dutch oven of which I have four sizes. I’m thinking my second largest DU is the one I’ll end up using most for round pull apart bread. But I want sandwich bread, so I’ll have to figure that out next. I’m steady researching...

Wow I didn’t know it was so much work! You need help getting rid of it?

Well the SD starter is done. I want another SD starter from the east coast to compare. It’s coming. I will bake a loaf of Frisco Sourdough soon as test.

Count me in boss man!

Well, Walmart delivered groceries this morning and, of course, King Arthur flour was out of stock. So I signed up on KA web site and ordered direct. You gotta have high protein bread flour to make good bread.

We have a starter that is very old and came from my family. We make a lot of stuff with it, bread, cinnamon rolls, biscuits, pastries, waffles and whatever else. If we don’t use it much, it gets fed every two weeks.

Cast, they deliver all the way out there? That’s awesome!!!

Still waiting.

It’s interesting to me that folks keep the family starter through several generations. I wonder if they realize that the old starter from somewhere far away has morphed into the ‘great grandma’s house’ starter. Eventually the friendly bacteria in the air will become the predominant yeast in the starter and result in a completely unique starter. As I mentioned above, anybody can make a starter by just setting out a bowl of flour and water and waiting several days for nature to take its course.

Just started recently. It’s $98 a year for unlimited deliveries, with a $30 minimum order.

This the same yeast they use in grandmas cough medicine?

That’s right, we made a new one a few years ago, and could tell no difference other than the old one would get fully active two hours quicker.

Not bad for a rookie!



It tastes great. Good sourdough twang.

Looks fine!!

Looks great! I love that stuff.

Very cool Cast!!!

Always heard sourdough is good for gut functions

Love the smell of fresh baked bread, looks great

Pure greatness. Well worth the wait.

The house did smell good while it was baking.

That needs some butter and strawberry preserves