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I'm going to make another sourdough loaf today and if it turns out, we'll have spaghetti and meatballs.
I made a sourdough starter using pineapple juice and flour. It's a new method I read about online that's supposed to work a little more consistantly. Something about the juice being able to kill off the initial bad bacteria long enough for the sourdough bacteria to take hold. I've had it for 2 or 3 week and have yet to make a really great loaf. Oddly - the dough is great to work with. I got the forming part down so it doesn't blob out anymore. Maybe it just needs more salt. It's a fun experiment though - and bread flour in the bulk section at winco is pretty cheap.
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Nee Stell Thue
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