[Sca-cooks] Seeking

[Huette von Ahrens]

I use two cups of rye flour to two cups of flat beer and let sit for 3-4 days or until it bubbles.
 But then the only sour dough I make is sour dough rye bread.  I suppose you could use other
flours to the same effect.

Huette

--- wildecelery at aol.com wrote:

> I know that there was a thread on it  a while ago... does anyone have a 
> simple, quick recipe for a periodish sourdough starter?
> 
> -Ardenia
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