Appears in Cook's Illustrated March/April 2005, America's Test Kitchen TV
Making a starter requires time but very little effort. And once it’s established, it opens up a whole new universe of homemade breads with sourdough’s trademark tang.
by Andrew Janjigian
The key difference between this starter and most others is scale. Typical formulas start with several cups of flour, and you might churn through a few pounds before you can bake a single loaf of bread; this starter tak...