On Jul 18, 3:12*pm, "Paul M. Cook" > wrote:
> "Corey Richardson" > wrote in message
>
> ...
>
> > I've since found out that thickness was the main problem. I've
> > thickened the starter up and it now doubles in size in around 12 hours
> > - which is great! Thanks for all the suggestions.
>
> > Now, can anyone recommend a really good sourdough loaf recipe?
>
> > Many thanks.
>
> One of the things that will make your starter improve in flavor and texture
> is to use it frequently. *I used to make Saturday morning SD biscuits often
> as it is so much easier than making bread. *You don't have to roll them out
> or anything like that just form into small balls and arrange in a pan and
> bake. *I used an iron skillet, *Kind of like how you'd do it if you were
> camping. *This site suggests baking powder. *I never used it and yet my
> biscuits were always tender. *And as time went on they got better as the
> starter matured.
>
> http://www.castbullet.com/cooking/sourb.htm
>
> The more often you use the starter, the better it gets. *And you have to use
> it regularly to keep it healthy.
>
> Paul

Thanks for the link! We now have a sourdough biscuit recipe. David
does the sourdough in our house, while I do all the other bread.
Hugs,
Anj