New because I experimented with sourdough in the past and had variable success. New because I now have a book by someone I have great confidence in; enough so that I'm willing to give it another go. (See this book review post for information on that.)
My starter took about five days to take off.
I've been following Kate's instructions since.
One of the things I'm learning is how to use the "discard," i.e. the starter that is removed at feeding time. My first baking project was Kate's Sourdough Crackers (page 208).
I've made these a couple of times (they're wonderful as a snack with sliced cheese or with soup). I've also made pancakes with some of the discard (but forgot to take a picture).
Then I tried a loaf of bread. This one is Kate's "45% Pre-Ferment" bread (page 76)
I admit it's a little wonky, but look at how nicely it rose!
There is so much good information in Kate's book. My first read-through was overwhelming, but after a few experiments and re-reading, it's starting to make sense, i.e., I see how it applies to what I'm doing.
I'm off to a good start.
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