My first sourdough 2 years ago was a pleasant success, but was stolen (long, weird story). I have since started two new starters, one with milk and regular active-dry yeast, and the other with malt and no dairy. It's been so long since I had a starter, and I'm not sure yet which feeding cycles I want to choose. I just started these TODAY, so I have to decide soon. Does anyone have any suggestions?
Okay so my first starter was stolen. But, whoever thought there were goodies or some money in that bag were highly mistaken and very disappointed :) they got a healthy, 3-month-old, fermented sourdough starter and probably didn't even know what it was. I've started another but this time I added milk. It called for half a cup but since I'm vegan I did 1/4 c dairy milk and 1/4 c almond milk. I was scared almond milk wouldn't do what dairy does and might ruin the recipe. It's moving along very slowly and I'm worried it won't turn out but patience will tell.
Ok, so I just made my first ever sourdough bread. My pet (starter) took over a week to ferment since it's cool up here. Surprisingly, my starter was perfect (thanks to some advice from my grandpa). I let it sit in the fridge for about a week and, once we ran out of our other breads (I have a sister who bakes bread also), I decided it was time to bust out the starter and test my skills. I followed some recipe on the Internet...probably not that smart but it seemed pretty legit and it was made in a really old-fashioned way.
