2 hours ago, ElsieD said:How do you make your starter? I have had mixed success.
The North Woods starter was begun per instructions in the conversation that began in Baking Bread from Scratch in France and continued into Establishing and Working with Homegrown Sourdough Starter. This Tucson strain I simply began from 50g all-purpose flour and 50g tap water; I refresh it by discarding half and refreshing with equal quantities of water and flour. As I look back on the original topic I see that the instructions for getting it going began with a thick paste, not specific quantities. I'd forgotten that. We'll see what happens!
