Global Rating: 5.00 from 14 reviews.
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|rating||title||date||name||city state/province country|
|Live is the way to go! (5/5)||Apr 4, 2011||Charles Wilson||Newington CT US|
Being overly cautious, I bought this live starter, and a dry starter from elsewhere. Continuing to be overly cautious, I used only half of the live starter to build up both a white and whole wheat "mother". Within less than a week both batches were quite vigorous. (No longer needing to keep the other half of the original live starter, I threw caution into the wind and discarded it.)
The dry yeast, from elsewhere, took almost a week to show any signs of life. After more than two weeks, it became usable in recipes, and only after three weeks did it become vigorous.
Live yeast will get you up and running much sooner!
|Excellent..! (5/5)||Mar 28, 2011||Tom Y||huntsville al US|
My first try at sourdough, and within 2 weeks, I've made excellent sourdough bread with your starter. Just wish I could be available during the week to make more without tossing out some of the excess starter...seems such a waste for such good basis..! And even using the no-knead process..WOW! Seems like I'm cheating, but won't tell the wife 'n kids, until I can convince them to take over the duty! Thanks Eric for your work and videos - makes it really easy!
|Very Happy (5/5)||Jan 17, 2011||Tamara Robson||Elgin SC US|
|Thank you for making this starter available. I received it about 2 weeks ago and it came to life almost immediately. I am now making the best bread I've ever tasted thanks to Breadtopia (videos), the sourdough starter and my Romertopf. I've not worked with sourdough much before because I never had the kind of success I was looking for. Now I am having amazing success!|
|Makes Great Sourdough (5/5)||Oct 15, 2010||Bob||East Windsor NJ US|
Recieved about 10 days ago, fed it per the instructions , baked first loaf today. Excellent taste, tangy but not too sour. Probably the best sourdough I have had.
One suggestion; the starter arrives in a small ziplock and is very sticky. Instructions are to spoon it out. Instead I added the water to the bag, kneaded it a while, snipped off a corner and squeezed it out like a pastry bag into a crock, then fed it the flour. I believe I wasted a lot less starter that way and avoided a gooey mess.
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