Wonderful recipe! I omitted the paprika and white pepper that I didn't have on hand and used about a full teaspoon of garlic powder. Then rubbed the spices in and left bagged overnight. I was afraid of it drying out too much so about halfway through I basted the chicken and covered with lid. This retained the drippings which I then made gravy with. The only thing I will do differently is to try cutting the salt in half. The gravy was kind of salty, but good. I will definately make this one again.

Perfect directions for capturing/cultivating wild yeast. The person who said the directions were not complete needs to just do a little research. It is really this simple. If your pot bubbles, you have wild yeast colonizing your pot. Thats it. From there you just need to feed it once in awhile and find a few good recipes. To the person who said it separated. It is supposed to do that. If it separated that quickly it means you probably missed the bubbling process because you have extremely active yeast. That's a good thing. LOL The liquid on top is the stuff that ferments to make sourdough sour. Stir it together when you are ready to use it. One more thing.... I too am sad to think of pouring it down the drain. Just make something with it. Sourdough french bread only takes flour, water, sugar, and salt. Easy peasy. Though I have never heard of sourdough starter clogging your drain. As long as you wash it through with water, you shouldn't have a problem.