My sun lucked out and made a wonderful start, as did his Sibling (mine took 2 months and was pointless, good rise zero taste....bird food....

On a suggestion from me he schmeared some on a substrate and dried it. We braved the Corona and visited and I was gifted a nice sample of dried yeastir beasties.

It took me over a week to barely get it going. I added more water and flours and finally twice added 1/2 tspn sugar. This morning it screamed I am alive feed me more.

So my suggestions are two, one use whatever flour was originally used. 2) add 1/2 tspn regular sugar. Not Honey which can be mildly antiseptic, just white sugar. I went from a few random bubble to maybe usable in a week. Rye has a chemical in it that chops up gluten so it may also help to add some to the flour mix. I used some rye and mostly white and we shall see.

I have taken to baking on my Weber Grill using Fire Place Bricks, (splits which are thinner). I may now make Pizza once a week all summer. Plus "Italian Bread" all summer as well. Many years ago I did 2 crust Fruit Pies, , but just stopped. I may visit meat pies and even some more fruit pies.

I hope this site drops me an email if there are any responses.

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