Summer vacation has started (well a while back, remember I'm posting history right now)

Now that I have some more time and the weather is warmer, I've decided to start another starter and see if my hands are enough or whether I need the hands of 13 year olds (God only knows where they have been, but they seem to be full of yeasts!)

It has taken me a while to properly understand how the starter starts and how to feed.  As wasteful as it seems to throw out most of the starter everyday, you actually need to to get the predictable rise.  I have had to accept the wastefulness.  Since I am only making bread once a week, there is a lot of feeding of the starter.

I've been halving the recipe as two large loaves are too much for us to get through before they go stale.  I should try freezing a loaf and seeing how that works.

I've had some successes and some flops, but they always taste wonderful.