Ann, the new camera is doing a fine job, what great looking bread. Like you, I have to cut the crusty end off the hot bread and add some butter, eat it right away. Yes, I know, I've been told that you shouldn't cut hot bread. I don't care, I do it anyway! Yum, that would be perfect for breakfast... Annie

I'm glad I posted this -- I'm learning all sorts of things! I didn't realize that sourdough isn't necessarily sour -- but it makes sense the commerical stuff is more so. (I had a friend's homemade sourdough recently, and while it was a very nice bread I remember thinking it wasn't nearly sour enough!) The sour taste is really what I'm going for -- if I can't get that going naturally, I'll looking into adding the taste in with other things. (I picked up a littl container of buttermilk powder for another recipe -- that might be a good taste to play around with!) Thanks for the explanation on acidity and the viscosity of the starter, Carol; that's helps a lot. The alchemy of baking has always intimidated me -- it's good to have a clearer idea of what's going on. I'll keep plugging away for a while longer with this starter, perhaps feed it whole wheat for a while and see if that builds up it's puny flour-lifting muscles. If not, the soured yeast dough may be the way to go, jessica; I didn't know you could do that. It might actually be better way to go, given the infrequency with which I bake. I'm still going to work with this starter -- Ill keep you posted!

I've been using this recipe for years. DH does the pancake duty! lol Alaska's Treehouse Bed and Breakfast Seward, Alaska Specialty Recipe Treehouse Signature Sourdough Pancakes The Sourdough Starter: Our sourdough starter is over 90 years old and was handed down from an Alaskan pioneer woman to our good friends, who then shared it with us over twenty years ago. We frequently send a small amount off with guests so they can nurture their own sourdough pot and make these special pancakes... a traditional Alaskan pioneer breakfast. So the same starter now has traveled all over the States and beyond. Sourdough Starter: 1 Tablespoon dry yeast 2-1/2 cups warm water 2 teaspoons sugar or honey 2-1/2 cups flour Mix together ingredients and let ferment 5 days at room temperature, stirring daily. Then place in refrigerator. Starter should be used/replenished every seven to ten days. Sourdough Pancakes: 2-1/2 cups flour 2 cups warm water 1 cup sourdough starter 1/4 cup powdered skim milk 1 egg 2 Tablespoons sugar 1 teaspoon salt 1 teaspoon baking soda The night before, mix flour with the warm water and add starter. Stir well and cover with a damp cloth. In the morning, take out 1 cup of starter and pour back into crock with original starter. Add powdered milk and egg to remaining batter, beating well. Combine sugar, salt, and baking soda; sprinkle evenly over batter, then fold in gently. Let batter rest a few minutes. Cook on a hot, oiled griddle. Serves: 4

Loralee, I made my sourdough starter from scratch. I've had it going for a while now. It should be fed weekly. The recipe is from Amy's Bread. I tried others but wasn't happy with them. I like this one because it is made from just organic rye flour and spring water without anything else added. I baked a double batch of sourdough bread today using the starter without the addition of commercial yeast. Ann