It was after reading this post with all the comments, as well as the other sourdough posts on the KAF site, that I finally decided to take the plunge. A week ago I began creating the sourdough starter from Peter Reinhart's The Bread Baker's Apprentice, which begins with rye flour and pineapple juice. It's a strange combination that Reinhart says helps inhibit "bad" microbes and encourage good ones - he credits the bakers from KAF for the information. In my fairly cool kitchen it took one day longer than he describes, but I now have a nice bubbly starter in the fridge. Thank you, PJ, for your laid back attitude toward sourdough and for the instructions on using the starter removed from the crock. Like so many, I couldn't possibly throw away a cup of starter at every feeding and I couldn't possibly feed it on the rigid schedule to which so many people adhere. This blog and the KAF products and people have made my retirement life a productive series of happy baking experiments. My family, neighbors, and I thank you. So glad we could help - and thank you for connecting here. Happy baking! PJH

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