Replies

To: JRandomFreeper

I make great sourdough bread, except I can't keep a starter here in DFW. It gets infected and that's it.

I've got a new batch of starter going with pineapple juice. Never tried the pineapple before but it seems to be off to a good start.

71 posted on 04/12/2013 5:38:05 PM PDT by bgill

To: bgill

Can't keep one un-infected around here. They even mentioned that in culinary school.

Up in the mountains in New Mexico... I had one that lived with me for almost 2 years until I got hurt and it froze while I was in the hospital.

/johnny

72 posted on 04/12/2013 5:43:50 PM PDT by JRandomFreeper (Gone Galt)

To: bgill

If you have any way to measure the pH of your starter when you start using it, and are happy with it, I sure would like to know that number.

/johnny

74 posted on 04/12/2013 5:56:20 PM PDT by JRandomFreeper (Gone Galt)

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