Reviewed: Sep. 7, 2009

This may be a 5* recipe...since this is the only starter I've ever tried I can't say for sure...but I do know that for the first couple months that I kept up with it it worked great. Working 60-80 hrs per week for 5 months killed my starter just when it was getting good...I really should start some more...Also I was feeding mine whole wheat flour it was workin beautifully.

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classicmustangchick

Cooking Level: Intermediate

Home Town: Longview, Washington, USA

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Reviewed: Apr. 23, 2009

I use a method that's been in the family for over 30 years... it's started almost just like this, just without the yeast packet. Flour and even water carries natural yeast cultures, so you don't even have to add a yeast packet to help it along. Just mix the flour and water, keep it in a warm place, stir it well after about 12 to 14 hours if you don't see any bubbles... if after 24 hours you don't see bubbles, stir it again and add 3/8 cup flour and 1/4 cup water... by the 3rd day you should see that your starter is quite active

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alieycater

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Reviewed: Jan. 15, 2009

Thank you .Amish starter is wearing me down .Always ended up with way more than I could use.A terrible waste of resorces.Again thank you for sharing.

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MsCrowDogs

Cooking Level: Expert

Home Town: New Albany, Indiana, USA

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Reviewed: Dec. 21, 2008

This is how you do it! so simple! Thanks! Put a note on your start so helping friends don't throw away when they decide to clean your fridge!!!!!!! (My 2.5 year old start met its end this way! So so sad!

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