I started a new sourdough starter last night, using this formula:
http://foodsoftheworld.activeboards.net/topic504.html
Since we had no sugar or honey, I dropped in a dollop of molasses instead. I also, for the first time, added yeast (a pinch or so); supposedly, this isn't "cheating," so I gave it a try....
As of today, it's pretty active, smells wonderful and is darn-near doubled in size. Following the instructions, I'll "double" it tonight and then let it ripen for a week or so. It has a darker colou rof course, due to the molasses, but that's no impediment as far as I am concerned.
I'll check it now and then and report on progress ~
http://foodsoftheworld.activeboards.net/topic504.html
Since we had no sugar or honey, I dropped in a dollop of molasses instead. I also, for the first time, added yeast (a pinch or so); supposedly, this isn't "cheating," so I gave it a try....
As of today, it's pretty active, smells wonderful and is darn-near doubled in size. Following the instructions, I'll "double" it tonight and then let it ripen for a week or so. It has a darker colou rof course, due to the molasses, but that's no impediment as far as I am concerned.
I'll check it now and then and report on progress ~