This starter is amazing, and I love to use starters made the old fashioned way, but I have found an even easier way to achieve the results without having to have a starter at all, for those who posted about this. One day, I realized that I had allowed my culture to die and thought I'd have to throw it out, but then thought to substitute buttermilk for the milk in the recipe. I make my own buttermilk, but I'm sure any with live cultures would work. I kept the rest of the recipe the same and the bread is very close to the original. So, for this method, mix 3/4 cup each of flour, sugar, and milk, and then continue with the recipe, substituting buttermilk for the milk in the remainder of the recipe. I do a double batch each time, so if you only want 2 loaves instead of 4, you need to make the base with about a 1/3 of a cup for each ingredient. I hope this helps those who don't like to keep starters on the counter. :)
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