sourdough starter

I let my last sourdough starter die. It was sad to have to throw it away. It was a good one. The last two started I've made (the only ones) have been from scratch, letting flour, water and pineapple juice catch the yeast in the air. But this time, I wanted one that wouldn't take a couple months to get going so I made one that uses commercial yeast...so it's a cheater sourdough. I found the recipe in Back to Basics.

3 1/2 cups flour

1 Tbsp sugar

1 package active dry yeast

2 cups warm water (105 - 115 degrees)

Combine the 1st three ingredients in a glass or ceramic bowl. Gradually add the warm water, beating until smooth. Cove with cheesecloth and let stand in a warm place for three days.

After the amount needed for the recipe is remvoed, replenish the starter by adding 1 1/2 cups flour and 1 cup warm water to remaining starter. Beat until smooth and let stand in a warm place until mixture bubbles well, at least 8 hours. Store, loosely covered, in the refrigerator and use and replenish at least once every two weeks.

The thing I like about making sourdough bread is that there is far less kneading involved than with conventional bread. Plus, I just like the flavor.

I made sourdough rye. The recipe wasn't all that spectacular so I won't share the recipe. But the starter definitely bubbles up.

I tried the circular pattern and it was a flop.

They turned out to be quite large!