Pete Pikulin

January 29, 2017 at 5:09pm

Thanks Barb for the quick response. I may try your suggestion. I also now just remember that in the past when I made sour dough starter, it developed that gray liquid and smelled like yeast/alcohol, maybe I will try that. In any case, this recipe is the bomb. Thanks!!
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.