When we moved to Kauai I had to leave behind my beloved sourdough starter in Montana. For twenty years I nurtured it, feeding it three time a day when I was in one of my baking binges. And in the winter, when my wife Dorothy and I escaped the unforgiving cold, my starter rested in a back corner fridge for months, undisturbed, but always at the ready to fulfill its destiny when we returned.
I live on the Big Island, high rain/humidity. I could not produce a healthy starter until I read up and found that the early bread makers here added pineapple juice. It always kills any bad bacteria and allows development of a healthy starter in a wet climate.
It's been fun experiencing the ups and downs of Greg's challenge to develop a great starter. This morning he tested it making waffles, and it succeeded magnificently! So it's not "just" for bread!
I live on the Big Island, high rain/humidity. I could not produce a healthy starter until I read up and found that the early bread makers here added pineapple juice. It always kills any bad bacteria and allows development of a healthy starter in a wet climate.
Excellent commentary on developing a new starter.
I dried out my starter and it is stored in my freezer for when I want to bake more sourdough bread.
Inspiring! I begin a new starter today.
It's been fun experiencing the ups and downs of Greg's challenge to develop a great starter. This morning he tested it making waffles, and it succeeded magnificently! So it's not "just" for bread!
The bottom photo makes me want to take a slice and top it with a couple of sardines that have been processed in olive oil.
I don't understand why you didn't take your MT. starter to Kaua'i? Contraband?