I've read some books, some web sites, etc. and have managed to "create" my
own sourdough starter (chef?) twice - the first one went bad after only one
use. The really scary part as far as I'm concerned is how often must I feed
the refrigerated chef to keep it healthy & happy? How do I get a more sour
flavor? How do I make the levain from the chef? And timings!! I want to
be able to bake the bread in time for dinner, not wind up having to bake at
2 AM. I've made 4 sourdough loaves so far - gorgeous crust & crumb, not
that much flavor but I still feel like I'm not in control & don't exactly
know what I'm doing.

So YES PLEASE create another web page, maybe someone will finally clear
things up in my thick skull!


"HUTCHNDI" > wrote in message
news:6c7ce.12$%44.3@lakeread06...
> Me too.
>
>
> "gw" > wrote in message
> ...
>> Yes, please. I need all the help I can get.
>> gw
>>
>>
>
>