http://www.nytimes.com/2016/03/23/d...k&utm_medium=social&utm_campaign=content&_r=2
I thought it was very interesting. It does mention King Arthur as a way to buy starter and KA's blog page about starting your own sourdough starter is their most popular page.
I'm to the point now where I can feed my starter every other week and it will be fine. I thought I could freeze it in order to take a bit of a break from baking over the summer, but KA doesn't recommend doing so. I'll continue to feed every other week and bake every once in a while this summer. We've enjoyed baguettes, bread, soft pretzels, bagels, blueberry pancakes and waffles, raisin and cinnamon English muffins. Sourdough pizza has pretty much become a Saturday night supper around here now. I have some of King Arthur's Artisan Bread Topping and I sprinkle that on top of some of my homemade breads and bagels.
Now that we're used to sourdough bread and rolls, it's something I want to continue using.
I thought it was very interesting. It does mention King Arthur as a way to buy starter and KA's blog page about starting your own sourdough starter is their most popular page.
I'm to the point now where I can feed my starter every other week and it will be fine. I thought I could freeze it in order to take a bit of a break from baking over the summer, but KA doesn't recommend doing so. I'll continue to feed every other week and bake every once in a while this summer. We've enjoyed baguettes, bread, soft pretzels, bagels, blueberry pancakes and waffles, raisin and cinnamon English muffins. Sourdough pizza has pretty much become a Saturday night supper around here now. I have some of King Arthur's Artisan Bread Topping and I sprinkle that on top of some of my homemade breads and bagels.
Now that we're used to sourdough bread and rolls, it's something I want to continue using.
Last edited:
