I’d been thinking about starting a starter (heh) but had been intimidated. I’d been heavy into baking my own bread when I (ironically?) had to get off of gluten. Now I can make a decent starter using ancient grains flours (quinoa, amaranth) and some not so ancient (sorghum, teff, buckwheat, millet).
The best (of the weird) advice I’d gotten was to take the rinds of organic fruit that have that funky white powder (blueberries, apples) and use that for yeast procurement.
MamaO is Heather Ordover, author, designer, mother and knitter... not necessarily in that order. You can get posts from this blog sent directly to your inbox by signing up below, Follow her on Twitter and Like her on Facebook if you're feeling friendly-like. Follow @MamaO