In another board, there was an inquiry about buying sourdough starter. This past weekend, I decided to pitch mine because it had an odd odor, and started another. Only on it’s third day, it’s already active, but not ready to use. However, it is so simple I thought I would share it and like this thread to the original poster’s thread.
Some advocate using juice, grape or apple skins, etc to get the acidity and the naturally occurring yeasts from these, but I didn’t this time. Once, I cheated by rinsing out the yeast from the bottom of a Belgian beer when I was doing a discard & feed cycle. The starter took on an even better flavor.
The consensus seems to be to do bread & starter recipes by weight. I’m posting in metric, but those using primitive measuring systems :-) can convert using 30g = 1 ounce.
by Jen Wheeler | While certainly not a football-specific food, queso will surely show up on lots of tables where people...