I finally got a starter batch of sourdough going. Now to add some chili or stew . . .

Looks great, love sourdough

Where did you get the starter?

Bob--

Old family recipe... 3 cups of flour, a package of yeast, and 2-1/2 cups warm water. I use a half-gallon glass jar, which, when the mix is added, will rise enough to push the lid up a bit. It'll drop back down, and then I refrigerate until put to use.

After you get the starter then what do you do?

Thank you sir! Looks fantastic.

Don-
Give me a day or so and I'll post up the recipe, etc.

Here's the recipe I use. There's hundreds of variations out there, this one is my modifications on one of them.

Once you get the starter going it is supposed to last forever. Let's say you have a pint of starter. You add a couple of cups of flour and mix it all together, then the starter is evenly dispersed and the whole thing rises. You pull off a pint of that and it becomes the starter for the next batch. If you have a long spell between cooking you are supposed to add sugar or flour or something to keep the starter active.
In any event I tried it and failed. I guess I'm a pot of beans guy and no more. I wish I could have done the sourdough.

Dave Scott, we ate a whole lot of sour dough bread growing up. Mom always kept a starter around the house and would feed it, then divide it in half and use it, give the half away or just throw it out. She got it from a friend and kept it going for over at least 10 to 15 years.
If you can find someone with a good starter, have them give you some. All starters for sour dough are not the same and have different tastes. I miss it but my wife will not eat it, she says it tastes funny, I think it tastes great.
Good luck.

Nice job Dennis - glad to see it looks like you are doing well down there.

Looks good, love fresh bread

Thanks for sharing recipe, have to give it a try !

I remember the starter being kept warm near the gas heater pilot light. But that was like 45-50 years ago.

If you bake "regular" bread you have dry active yeast- why can't you just keep some of that as a starter for next time? Is there a difference? I must admit, I can cook some things but baking has always been a challenge.

most places do it this way. some go back 100 years.

I don’t know for sure, but I was always told not to use yeast. If the starter is done right, it makes its own.

dennis in ft worth, i got some going now. have you ever fed the starter with potato flakes? gonna make some bread tommorow.

DIL had a starter going when we visited a couple days ago. I kinda blew up, a little. She used part for a loaf to bake.

My college age daughter got some starter going several months ago and we keep it going while she's gone. She'll be back home Wednesday and I'm hoping she uses it for something...

done not as brown as op,s but is good