First off, I need a new starter. I moved a few years ago but sadly lost
my starter in the process. I got in a hurry and didn’t do what I should
have done, which was make my starter into a drier levain so it’d survive
the trip better. So i’m still trying to get another one going. I’ve
made more than a few but just wasn’t happy with what I got. Mostly,
just really slow acting and really sharp flavor, if any.

Anyway, to make a long story short I’m trying my best not to “cheat” and
use commercial yeast to get it going. So, anyone have a good
recipe/method of making a good starter?

I’ve also asked the firend who gave me the original starter and she said
it was made from yogurt but I can’t seem to find any yogurt in my area
that isn’t full of additives and gums. Sad thing is, she no longer
bakes so... Any ideas?

Thanks Guys,
James

On Thu, 13 Nov 2003 22:19:08 GMT, The Bard
wrote:

First off, I need a new starter.

Check rec.food.sourdough

Although it certainly seems to be a "historic" topic. :-)