Hello everyone. I have been searching the Internet looking for how I
can make sourdough bread. I have a starter, but everytime I make bread
with it the bread is french bread because there isn't a hint of
sourness

Well, I just read through Darrell Greenwood's posting of FAQ Recipes
(part 1 of 2), and I see that my starter will probably never produce
sour flavor. In this post there is a statement that starter made with
active yeast will hinder the sour flavor. Did I mention I used yeast to
make my starter?

After typing this post, I'm going into my kitchen to dump my bad
starter. I will then start the one below from the previously mentioned
FAQ post. Please wish me luck.

I figure I have at least 4 days to research the best bread recipe for
which I can use this new starter. I'm leaning towards 102 "Basic Bread
(not from Sourdough Jack)" from the FAQ posting. It sounds the most
simple.

I hope to post up very postive results soon.


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# From David Adams )

This recipe was given to me by a neighbor lady.

SOURDOUGH STARTER

2 C milk - put in glass or ceramic bowl (not metal) and
set stand uncovered in warm place for 24 hours. Stir in
2 C sifted flour and allow to stand 2 days until bubbles and
gets sour smell. Store in fridge in quart size jar or crock
with looose cover. (If cover is too tight CO2 may cause
explosion.) If liquid rises to top give it a stir. Starter
gets better with age. Use it every 10 days or so and when
you take some out add 1 C flour and 1 C water, set in warm
place for 24 hrs. (or more) then cover loosely and refrig.

If don't use it activate it every couple of weeks by throwing
out all but 1 C starter and adding equal amounts of flour
and water. Try to keep 2 C. on hand. Let warm (take out over
night) before using.