We just started one yesterday. Gonna keep an eye out on this post.

Ah, yes, sourdough. The best kind is to make it yourself using some dried active yeast and proof it in water that is a soupy mix of mashed potatoes and rye flour. Leave it uncovered for a day or so and you should begin to smell the 'sourness' of the yeast. The advantage to that method is that the yeasts that grow are local to your area. If you use a packaged starter culture it will eventually turn out like the stuff you make yourself. I have a recipe if anyone is interested.

I would like the recipe. Please post it.

Sourdough starter

2 cups warm water

3 cups flour

2 tbsp salt

2 tbsp sugar

1 envelope yeast

1-1/3 cups grated potatoes

Mix the warm water with flour (preferably rye) salt sugar, yeast and grated potatoes and blend well. Pour into a fairly large container made of glass or earthenware. Place in a warm location for 24 hours, uncovered. Stir well and cover and keep in the same warm place for 3 to 4 more days. It should start to look foamy and start to smell 'sour'. When the starter forms a clear liquid layer on top, you can begin to use it. store it in the refrigerator for up to two weeks. Let warm to room temp at least 6 hours before using.

Note, if it turns green and doesn't smell or look right, discard and start again. The greenish color is usually due to Aspergillus bacteria infection and it can make you sick.

It doesn't happen often, but it can.

Thanks ill give this a try.