tag:blogger.com,1999:blog-5089828552519076506.post8311726033722723842..comments2024-03-28T15:55:53.792+10:00Comments on down to earth: Sourdough and biscuitsUnknownnoreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5089828552519076506.post-39553637384607897812007-07-08T20:01:00.000+10:002007-07-08T20:01:00.000+10:00Yes to the blog - http://gflora.wordpress.comI lov...Yes to the blog - http://gflora.wordpress.com<BR/><BR/>I love bread baking and eating, of courseAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-62334263512587205572007-07-08T09:43:00.000+10:002007-07-08T09:43:00.000+10:00thanks for your advice, Nada. I am going to try w...thanks for your advice, Nada. I am going to try with the other starter but the NY Times recipe is so easy, if the other doesn't work next time, I'll stick to this recipe. Thanks for the website too. I'll check it out later. Do you have a blog?Rhonda Jeanhttps://www.blogger.com/profile/00175785349529109084noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-32941376241263016552007-07-07T18:56:00.000+10:002007-07-07T18:56:00.000+10:00That recipe but esp the baking in that cast iron ...That recipe but esp the baking in that cast iron is a winner. i bake my regular sourdough that way. Yum.<BR/><BR/>Feeding the sourdough is important but there are diff. methods. Kim's advice is good especially when getting the culture started.<BR/><BR/>I refrigerate mine and don't feed it every day but activate it when i need to, so a couple of times a week. It takes a while to get going 4-8 hours. I am fortunate that it's a very active culture (knock on wood!) and works well. I might try the regular feeds with a batch to see what difference it makes.<BR/><BR/>Traditionally in bakeries, they feed the starter every six hours - the good ones, at least. I thought wow! You might be interested in this site http://sourdough.com.au/.<BR/><BR/>Your bread in the other post looks great.Anonymousnoreply@blogger.com