RANDOM comments

[Sandy]

I was making great spelt sourdough up till the time I had to be gluten free. I only do whole grains, so my loaves are denser than a white flour sourdough, but spectacularly light for whole grain. And incredibly delicious.

My starter is a couple years old. I call him Ted. He makes some pretty awesome Ted Bread.

Right now, he's sitting in his jar in the back of the fridge waiting to be activated again.

P'd like to learn more about sourdough and the starter, the TV programme I saw they reckoned the starter was over 100 years okd, I reckon I should've done my pastry chef training too..