On 2016-02-29, graham > wrote:
>>
> I like the article but I warn you that IME it takes quite a while to
> build an effective starter.

Apparently! I mixed mine an hour ago and it ain't done spit. 8|

> I recommend that when it is fairly active, use some of it to make a loaf
> but add a little (1 tsp) of fast-acting yeast to the final dough. That
> way you will get a tasty loaf but you'll make it in a reasonable time.
> Early stage SD cultures are frustratingly slow. After a few loaves made
> the above way, the culture should be sufficiently strong to make a
> proper SD loaf.

Noted.

> The former denizens of the now moribund rec.food.sourdough would yell:
> "Sacrilege"! But members of the struggling alt.bread.recipes are more
> forgiving.
> Graham

heh heh.... Yeah, that's when Boron and myself first got into it.
Something about "real" SD (no added yeast) and yer method. I'll give
it a week.

One last question: should the starter be a thin batter or a thick
batter?

nb