Hi Folks,
I have just joined this community. I have a start that has been used and kept active for 60+ years (some claim it came across the plains with some Mormon Pioneers in the 1840s!) I have had it for 20 years. I have only ever made pancakes and waffles with it. They are so very good. However, I would like to branch out and make some extra-sour bread with it. I don't know much about the varieties of bread I have seen on this site, so I need some guidance. I would like to make an all,purpose loaf or round that can be used for sandwiches, grilled or cold; French toast; and as a side to pasta (with butter, garlic, and dill, of course!). Perhaps a single recipe is a pie-in-the-sky dream, but I have to ask. By the way, I appreciate the tutorial section!
Dave, the new guy
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