Are you open to answering a sourdough starter question that doesn't use your KA starter? I was looking through one of my old (very old) Cuisinart magazines and found a recipe for a country bread using a sourdough starter made in the machine. I used SAF yeast (1 tsp) and 2 cups (280 g) AP flour, 1.5 Cups (360 g) water and processed for 20 seconds. Recipe said put it into a small non-metalic bowl and cover, let sit on counter 4 days covered and if liquid forms just stir it in. Well, in a couple of hours I had to transfer the mixture to a large bowl because it was overflowing the small one. Today, almost 2 days in, the starter has reduced in volume and had some hooch on top. Second guessing myself, I poured off the hooch but I have it retained in a glass for now. I added 1 TBS flour and 2 TBS water and stirred it in. I have been reading all the the questions and your replies here about feeding every day and I'm a little worried about the viability of my recipe. Do you have any experience with this method of starter?

• Reply