G'day all,

After years of recommending that beginners DO NOT try to brew their own
starter (and taking my own advice), I've finally taken the plunge and
decided to see how it all works.

The short version: that stuff is explosive! It's also makin' some mighty
phyne bread. Not very sour yet, but I'm gonna wait to see if it gets there.

I've been baking SD for many years now, and finally figured that it's about
time that I tried to grow one from scratch. I used both Mike's starter
recipe which can be found at:
http://www.sourdoughhome.com/startingastarter.html, as well as Samartha's
recipe at:
http://www.samartha.net/SD/MakeStarter01.html (in two separate containers,
of course).

Mikes method is succinct, Samartha's a bit more verbose. But both worked
well. If you've not done this before, I'd read 'em both and take 'em both
to heart. There's much to be learned, and some repetition won't hurt.

I used Bob's Red Mill whole, dark rye flour. Starting right from the first
day, I got bubbles. But the mixture smelled kinda like a wet dog or
carpet...although nowhere near as friendly! The entire process took at all
of the time suggested--3-days. But yesterday (day 3) they definitely had
the sharp, pungent "sour" smell that I was seeking. So last night (as is my
wont) I started the first primary preferment last night. Both smelled good
(identical, actually). You can follow along at:
http://www.innerlodge.com/Recipes/Br...dough/SFSD.htm

The second preferment this morning took just over 2-hours before it started
to collapse. At that point I mixed up the final dough. Six stretch&fold
cycles later, it was ready. The final rise took a bare 3-hours. I'd made
two baguette style loaves which were trying to make a break for it by
running off my perforated tray. As recommended, I baked 'em cooler (~400F)
and longer than usual for better crust development. I think the baking time
was too long w/not enough brown. So I'm going to try 425F next time...

The crusts came out nice & crispy, and the interiors had great holes.
Sadly, it'll probably take some time for the real sour taste to develop...as
well as my having to implement some sort of retarding. Due to today's warm
weather, they were working a bit too fast for good flavor development.

But, all in all, they came out great! Thanks to Mike & Samartha for good,
detailed instructions.


Later all,
Dusty