This sourdough description and blog is AWESOME! I’m on my 5th month with my KA starter. It was tough going at first, but I persevered. I could have sworn that my starter had died at least 3 times in the first 2 months, but I kept on with feedings and by the 3rd month it was perfect! After the first few weeks, I kept it in the refrigerator and fed it weekly. The key to success was that I carefully weight the flour and water each time and still do. I’ve changed from bottled water to tap water that I let stand for 24 hours in a clear container in the window. It seems to do very well. I will not change from King Arthur flour, however. When I began, I was using organic flour that I had on hand and I’m pretty sure that was one of the contributing factors to a slow start. Once it was gone and I introduced KA flour… well, it was smooth sailing. So, each time I feed my refrigerated starter, I put the 8 oz discard into a larger container. I then add 8 oz of KA flour and 8 oz water and mix it up. I let it stand over night and it triples in volume then falls. In the morning I add another 8 oz of flour, 2 TBL melted butter, 2TBL sugar & 2 tsp of salt and knead it. Two hours to rise, shape into two 1 lb baguettes or 10 rolls made with a heavy 3 ounces of dough. Two more hours to rise, score the tops and bake them off at 425° THESE ARE FANTASTIC and my family loves them. Thank you so much for this amazing blog. And now I never waste my starter discard.

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