Why didn't anyone tell me????

I will add to and link to my sourdough thread a bit later tonight. Its pretty easy.

I found the River Cottage starter was easy to follow the instructions. Google 'River cottage sourdough' & it will take you to a channel 4 recipe. :)

"Mine is easier than that" Netix whispers....

I never threw out any starter, and it just existed happily. And made great bread too.

are we going to have starter wars??? (yup, I'm totally laughing at my own joke here)
Maybe I'll call mine Obi Wan Calzonie
FOOD FIGHT!!!!!!!

**TAG** You're it Obi Wan Calzonie!

Love the name!

Here's the thread I started last year. https://www.bellybelly.com.au/forums...-bread-143739/

I got it wrong... someone else had george, can't remember who. My MIL had Herman, and it was some sort of yeast cake (sounds appetising, right?!) I'm trying to jog memories but it is sooo hard! DH said it was quite tasty and loads of people took a bit of herman home to make their own cakes.

My Mum (and Grandmother used to) make a traditional Slovenian cake which is yeast based, with a chocolate sauce made from cooked flour and butter, all rolled up. I hear you on the slightly unappealing sound of yeast cakes!

what - easier starter?? This I need to read. :D

I should add that I'm a fan of "treat them mean, keep them keen" style of starter making. Mine developed hooch (the stinky clearish liquid), but I poured off most, stirred it back in & fed it up. Mine was ready after 3 days, but I persisted to about 6 days of chuck & feed to make sure I have some really good bacteria colonies happening.

It may interest people to know that the longer you leave your 'sponge' (which I describe as a giant starter!), the more sour your loaf will taste. Leave it for a couple of hours & you'll have a mild loaf. Leave it for 24 hours... and pucker up! That loaf will be very tangy & tasy, indeed!

Entreat, read my thread for an easy starter. I forgot about hooch. My first starter turned feral very quickly, but the second one didn't develop any hooch at all, ever. And I treated him pretty mean! None of my loaves were really really sour. An acquired taste (for me, no one else liked it, hence why I gave it away), but still yum.

I think the 'sponge' is active starter, isn't it? I always forget that word.

The way I make the sponge, you take about a cup of starter (roughly half of what I keep in the fridge) and add a cup each of flour & water, then leave it to sit until bubbles form again (I leave it over night).

I was reading a blog a few weeks ago about drying out your starter to preserve it! In case you can't look after your jar for a while (new baby/holiday/CBF). I think I need to do that!

Hmm, ok. I just make the sponge from all of George. It seems to work for me.

I haven't heard about drying out a starter, only about putting it in the fridge to make it dormant (while you don't need it for a while).

It smells sooooooo good!!!
Tomato and basil loaf..... I wish I could eat it tonight but it's for a meet up tomorrow...waaaaaaaaaaaaa

Yay! :clap: You should have made two!

Got my bread maker yesterday! Where's this hot cross bun recipe lol
Not sure what to make first..