Since you were kind enough to demand the recipes, I'll mail 'em to you soon! First though, in making a sour dough starter it requires yeast, flour, salt and water. Once you make the dough it has to sit and "work" for several days on up to a week, in a warm area. And you have to tend to it at least once a day in order to assure that it continues to work. Basically neading it a little is all it takes. Once it's ready, you then pull about a handful from the starter and mix that with a new batch of bread dough. Then pull the same amount of that dough and mix it back into the starter--this is to allow the starter to continue to work and it's also how you get "generations" of sour dough. You can keep the starter going indefinitely by using this method, and each generation just keeps getting better!
Most of your white bread is made from wheat, but it has been bleached and 98% of breads you buy in the stores have harmful chemicals in them, such as HFCS and such.
I prefer to make home made breads and one of my favorites is sour-dough bread. It's one of the most healthiest breads there are and doesn't have any of those added chemicals. Corn bread is also another good one as well.
Ah, like saying apples to oranges...both are fruits, only different.
Now I wonder why that expression "what's good for the goose..." had become so popular here in the states, if a gander is from another country. Immigrant passages I suppose.
I tried quitting quatting quite some time ago, but it was too quick on a quad-runner and since I'm not qualified to querry a quote, I'll study quantum physics instead.
But I don't think that will make me feel better either. Sorry to have quelled your non quat!
Don't feel bad about not having quating on your agenda. I didn't have it on mine, either, I just happened to trip over one while on my way to the Jokes thread and been here ever since!
RE: WHAT'S YOUR FAVORITE BREAD?
The only way to have it! Don't care much for the sweet cornbread though.Ever try any cracklin cornbread? Or south-western cornbread? Yummm!