Thursday, April 25, 2013

Sour Dough Starter Experiment - When to Cook With Your Start

I love my sour dough start. I love that it gets all bubbly and makes bread with only four simple ingredients... the sour dough start, flour, water, and salt. I love that I can use it to make pancakes, chocolate cake, biscuits, waffles, and just about any other baked good. But I'm still learning about sour dough and one thing I wanted to understand better is this: after feeding the start, when is the best time to use it to bake with?