On 29 Feb 2016 17:47:37 GMT, notbob > wrote:

>Since I don't interact with JB threads and most of the bonus puppets
>have disappeared, I thought I'd post an article about actual cooking.
>Scary, but true.
>
>I jes combined these ingredients to start my starter:
>
> 50 grams stone ground whole-grain flour
> 50 grams unbleached all-purpose flour
> 100 grams warm tap water
>
><http://www.examiner.com/article/whole-wheat-sourdough-bread-part-i>
>
>Is this a valid approach? Should I post ina baking group? If so,
>which one? I'll even entertain responses from whatserface, Mz Bake
>Expert. You know ....the one who gets all offended and calls me
>Hitler.... or did I call her Hitler? I ferget.
>
>Anyway, I jes saw a new 4 part episode about cooking and baking
>(Cooked), with Michael Pollan waxing poetic about the miracle of
>bread, so I thought I'd make me some. (I prefer beer, but it doesn't
>lend itself to making a sammy, fer dammit!)
>
>I realize this may come as a surprise to many of you, but this IS rfc
>....the "c" DOES stand fer "cooking". Seriously.
>
>nb

that's fine. Boron and Graham do a lot of sourdough. I have one
starter that I abuse. For safety I get it foaming really good and
then spread a large smear out on plastic wrap and let it dry. When
dry I crunch it up, wrap in a small baggie, put in a tightly sealed
jar and store it in the freezer. This process makes it safe for
another year. When I want some again I take a bit of the frozen
flakes and add to flour and water and in a day or so my starter is
active again. Good Luck
Janet US