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Monday’s No Reservations…
Bad Sign! Management has already dropped it on the priority list - Bad Sign!
Serious Heat: Mustards to Spice Up Labor Day Cookouts
I've discovered that the quality of a mustard is determined by how young it is! And that mustard is a prime candidate for being home-made - it's pretty simple stuff!
Alright. Do people really hate fruitcake?
I was a fruitcake hater until the day I was given one of these-
http://www.cooks.com/rec/view/0,1919,154167-236194,00.html
This is the quintessential fruitcake of the south, and is similar to the one popularized by The Colin Street Bakery in Texas. It ain't cheap to make, but if one does not skimp on quality ingredients, it is an fruitcake epiphany!
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Donna,
Bravo on taking the simple route to what is all too often made complex and scary for most new bakers. I think you are absolutely correct when you note that each sourdough starter is unique - and we should always see what our own local bacteria and yeasts can do before we begin adding others.
I always remember that my very first sourdough starter -made just as you suggest- was the very best sourdough bread I've ever tasted - And I still don't know if that was because it was my first sourdough taste, or if it truly was simply the best one I've ever made! I'd bet on the latter.