Thanks! This was my sister's bowl, and she never used it, but it has become one of my favorites. I made the sourdough starter from scratch and recorded my progress with videos, but it has never achieved the sourdough taste. I'm going to discard it and start over once the weather is warmer. The sourdough starter needs a temperature of about 80 to 85 to work well, and my house stays in the low 70s. When it's warmer, I can keep the starter on the back porch, and it may be better. You need a large glass jar or glass or ceramic bowl. Start with equal parts water and unbleached all-purpose flour (I started with 2 cups of each), and stir it well. When it doubles in size, discard half and add more water and flour in equal parts. Continue discarding half and adding another cup of water and flour and stir well every time it doubles in size, which should be every 24 hours. In about 2 weeks, you should be able to start using some of it for recipes. There is a lot of information available through Google search, but there are also a lot of different recipes and ways of "feeding" the starter. I saw a really good website a few weeks ago. I'll try to find it and send it to you. I love working with sourdough, but it is kind of time consuming.
Love your bowl! Where do you get a sourdough starter?
Thanks! This was my sister's bowl, and she never used it, but it has become one of my favorites. I made the sourdough starter from scratch and recorded my progress with videos, but it has never achieved the sourdough taste. I'm going to discard it and start over once the weather is warmer. The sourdough starter needs a temperature of about 80 to 85 to work well, and my house stays in the low 70s. When it's warmer, I can keep the starter on the back porch, and it may be better. You need a large glass jar or glass or ceramic bowl. Start with equal parts water and unbleached all-purpose flour (I started with 2 cups of each), and stir it well. When it doubles in size, discard half and add more water and flour in equal parts. Continue discarding half and adding another cup of water and flour and stir well every time it doubles in size, which should be every 24 hours. In about 2 weeks, you should be able to start using some of it for recipes. There is a lot of information available through Google search, but there are also a lot of different recipes and ways of "feeding" the starter. I saw a really good website a few weeks ago. I'll try to find it and send it to you. I love working with sourdough, but it is kind of time consuming.
Thanks!