[Poolfield2]

I'm really addicted to making sourdough bread, trouble is I can only tolerate small quantities of wheat and now OH is going away for a week and I can't justify making it.

I made the original starter last September and it's still going, I believe some people have a starter that their Grandmother began If I'm not using it for a while, I pop it in the fridge and it seems fine for a month and then just a teaspoon of the sludge mixed in with fresh flour and water and we are off again in 24 - 48 hours. Magic