16 Comments

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.

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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.

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Inspiring! I begin a new starter today.

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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!

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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.

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I don't understand why you didn't take your MT. starter to Kaua'i? Contraband?

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