Anybody bake using a sourdough starter?
What do you store it in?
When you use some, do you add more flour and water? If you don't use any for a while, do you dump some out and add more flour and water? How long?
Any suggestions or advice is welcome.
What do you store it in?
When you use some, do you add more flour and water? If you don't use any for a while, do you dump some out and add more flour and water? How long?
Any suggestions or advice is welcome.