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And he doesn’t try to put on a northside accent <!-- s:wink: --><img src="{SMILIES_PATH}/icon_wink.gif" alt="" title="Wink" /><!-- s:wink: -->

Quick update:
Since last posting I made up the starter according to the link above.
I still wasn't sure if it worked, but when I fed the sourdough and started to make the bread I got the initial proving, so forged ahead with it. Making the bread takes a little time and planning. I have made a couple of loaves with my starter, starting on a Saturday morning, and the dough goes into the oven the next morning. Perfect for a mid-morning snack with coffee.
I keep the started in the fridge, and the weeks I don't bake, I just feed it.

Here is a link to the [b:7kq2xo8h][color=darkblue:7kq2xo8h]Wild yeast bakery[/url:7kq2xo8h][/color:7kq2xo8h][/b:7kq2xo8h], they sell a number of famous barking cultures.

Excellent. The wife loves sourdough, and has always said she'd like to make it. I think the German culture on that site would be the one to go for! <!-- s:lol: --><img src="{SMILIES_PATH}/icon_lol.gif" alt="" title="Laughing" /><!-- s:lol: -->

Although, we used to buy spelt bread from Les Maison Gourmet in Dublin city. Very nice, but way over priced. That french culture looks like it'd do a nice job.

Must get some bread recipes from you noby! <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

Sure. My basic one is this:

1 cup refreshed starter
1 cup water
3 cups flour

Most others are a variation of this. I have the recipe for the French one at home, and a couple of others. I'll dig it out tonight.

If you read the link in the first post, it really takes you through step by step.

That reminds me - time to feed the sourdough tonight. It's just like having a pet.

Here is one i did, this site it has some very nice videos and information breadtopia[/url:8fcmikh4]

One of the main differences with this method is the addition of Orange Juices over water. as it will lower the pH in the starter which will sets for the yeast over the bacteria that apparently runes 40% of starters

Here is my Sourdough

Day two
[img:8fcmikh4]http://i179.photobucket.com/albums/w316/markhip/DSC00102.jpg[/img:8fcmikh4]

Day three

It takes off <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->
[img:8fcmikh4]http://i179.photobucket.com/albums/w316/markhip/DSC00113-1.jpg[/img:8fcmikh4]

The dough
[img:8fcmikh4]http://i179.photobucket.com/albums/w316/markhip/DSC00117.jpg[/img:8fcmikh4]

Dough before baking
[img:8fcmikh4]http://i179.photobucket.com/albums/w316/markhip/DSC00112.jpg[/img:8fcmikh4]

The finished product
[img:8fcmikh4]http://i179.photobucket.com/albums/w316/markhip/DSC00114-3.jpg[/img:8fcmikh4]