Hi. I am a recent sourdough baker. I guess you could say I'm "hooked". So far I have made the sourdough baguettes (liked original better), rustic sourdough bread, sourdough chocolate cake (amazing, can't say enough good about it), and, most recently, sourdough carrot cake (very good). Merlin's magic sourdough bread is currently bubbling away on my countertop. I also feel it is a waste to throw out the cup of starter. So, now I am searching for ways to use that cup (unfed) in recipes. I purchased my starter from KA. It smells sour, but it does not have a strong sour flavor in bread. From what I can read, it seems that may be caused by using it at least once (usually more) times a week. I suppose that is a good thing because my family is not quick to accept new tastes. This way they can get used to the new flavors gradually. My starter is also very thick (not liquidy at all, more like a very soft, sticky dough). It works just fine in recipes with a little moisture adjustments. Just my experiences!

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