I have been making bread for years with a starter which is fed with sugar, potato flakes and warm water. Although my bread is much sought after, I have too many air bubbles and air pockets in the finished product to suit me. Any suggestions? Thank you. Oh, I used to have a sour dough starter about 45 years ago. Made lots of French type bread but my husband's favorite was the dollar size pancakes w/ orange syrup (melt 1 small can frozen concentrated orange juice, 1 stick butter, 1 cup sugar). As well as I remember I fed the starter the night before, put a half cup back, used what the recipe called for and threw away the rest. Your method seems more complicated. Please call our Baker's Hotline and we can help to troubleshoot your bread!-Jon 855-371-2253

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