*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was certainly easy to do. The first batch of starter made a very good loaf of bread. However, the amount of sugar (1/4 cup) called for to "feed" the starter seemed to be too much. The second loaf of bread turned out to be way too sweet. I will try reducing the amount of sugar in the next "feeding". I used the starter in both hand mixed and kneeded bread as well as a bread machine. In both cases the starter worked fine.
This recipe seems to be a bit overactive. I would use less commercial yeast in the future, and feed smaller amounts. It may work well for someone baking often with more space for it to grow than the jar, but it's too much for me. I have also found that when I do mini-feedings, and I use cool water (not cold) it works fine, and does what I want it to do.
I've just hit the two-year anniversary with this starter, and I think it's going to be a long-term relationship. It's easy to start and very forgiving with its care. I'll go months with out feeding it, dig it out from the back of the fridge and get reinspired, dump off most of the alcohol, stir it up, feed it, it gets happy, and a day later I have some very yummy bread.
Didn't give a sourdough taste to my bread at all. My bread turned out pretty good but it tasted like an average white bread. Perhaps the starter should have been mixed once or twice a day---I don't know.
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