I just thought I would start a Q&A and problem-solving thread for anyone who wants to undertake making some sourdough. I'd also be happy to share some of my starter with any bees who are interested. 
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I just want to vouch for it being delicious
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@Mrs. Twine: Gaaahhhh! I wish had time and ability to eat the sourdough bread you posted! It looks soooo delicious
Hopefully the other bees will be able to enjoy it!
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@Mrs. Twine: can you tell me how to make the starter? Wish I was close enough to check out your starter. It will take some time to build the flavor of a good old starter!
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@littleveesmommy: I can send some to you dehydrated, and you can start with that, or, alternatively, King Arthur Flour sells live starter (which is what I started out with). If you don't mind investing some more time, and being a little patient while your starter "grows up," here's a great resource for starting your own: http://www.breadtopia.com/make-your-own-sourdough-starter/
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@Mrs. Twine: How do you go about re-hydrating a starter? Also, I would LOVE some!
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@mrswin: It doesn't take much time, honest. I think I spend less than 30 minutes of hands-on time each time I bake.
@lovehoneybee: Here's how you re-hydrate. Wall me your address, and I'll send some along to you! -
@Mrs. Yoyo:
I was hoping your family enjoyed it (and that it survived its journey).
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I think I am going to buy some starter from King Arthur. I tried to make my own, it didn't go so well!
I would like to know how and where you store your starter now, in the fridge? Counter?
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@looch: My starter lives in my fridge unless I'm baking. The morning before I make my dough, I take it out, feed it, and leave it on the counter. If it's healthy, it will start to foam and bubble after a few hours. Sometimes if the house is pretty cold I put it in the oven at 100 F to speed things up. Alternatively, you could boil some water in a cup in your microwave and then pop it in there for some moist heat (so put it in once the microwave is off). You'll want to feed it once per week or so. I've been really bad sometimes and left it longer, and it's always come back, but it's better not to.
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@Mrs. Twine: Ok, in what kind of container? One that seals shut? Also, we're going to be away for a rather long stretch of time, so I am better off waiting to get started, right? I want to order the starter now, but in reality, once mid December comes, I won't be able to attend to it.
Do you do other baking with it, like rolls, pizza dough, etc?
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@looch: You want a container that breathes. Crocks work really well (non-sealing lid). Yeast don't really need much air, but the contents can become pressurized as the starter works. I add some of my starter to most of my baking, but you need to know what your dough should look like finished to make sure you don't upset the flour/water ratio with it.
I'd hold off, but in the future if you take a long vacation, your best best is to dehydrate some, freeze that, and revive it when you get home. -
@Mrs. Twine: ok, this is all great information! I can always hand the starter off to my mom for a few weeks, she's pretty good with following instructions as well.
thanks so much for taking the time. much appreciated.
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