Sylvia's Sourdough Starter and Bread
from Sylvia beadlizard (breadlizard?), 11/23/00:
Current starter was easy to make and has a lovely flavor. I simply mixed a couple of tablespoons of active yogurt with a cup of water and a cup of flour, covered loosely with a tea towel, let set for a week or so, and I had a nice culture. I did make a point of baking yeast bread a couple of times that week, to sweeten the air. I do my usual bread recipe (3 c water, 3 T. olive oil, 3 t. salt, 1 T. honey/sugar, lots of flour), leave out the yeast, add a cup of starter, decrease the water half a cup because of the liquid in the starter, and let the sponge go overnight if I want an extra sour batch.
Anybody else notice that barometric pressure has a correlation with how excited the sourdough gets???
--Sylvia