jimeats McCoy

Once you get an active starter you can refrigerate it for months without a problem.
A couple of days before needed it must be taken out brought to room temp, then a couple of feedings have it ready to go.

The day before method is very common. It's called a biga or pollish or sponge. This is simple and works great for most baking.
The day before bread baking  I mix all my wet igreadiants milk water butter and bloom the yeast, mix in a portion of the flour about 2 cups for a two loaf batch. Cover {plastic wrap} and let stand overnight. I have even refrigerated this step for a couple of days and then proceeded. The morning or day of baking add the remainder of flour salt sugar etc. then do the kneed and rise as normal.
This method imparts some of the sourdough flavor, but not as strong. Jim

I agree, that Crisco is indeed scarry stuff. Smart Balance has an alternitive product thats very good, but rather expensive.
My prefered lipid of cooking oil is pure leaf lard.
I know most people are terrified of useing lard but it is actually healthier than any hydogenated oils. Also try to stay away from commercial lard, another questionable product. You can obtain good lard in a Spanish type market or make your own, thats what I do.
Lard is an exelent choice in seasoning cast iron. It has a fairly high smoke point and imparts flavor to the pans.
Jim 

Has anyone here had any experince in growing this?
I am thinking on trying this but my gardenig skills are limited and I heard it can rot very easy.
The madicinal benifits are supposed to be very good.
Thanks Jim

To keep the fruit fly somewhat under control in my house I use cheap whiskey. They love hard alcohol.
Just a little of the liquor in a bottle with a pourer on top attracts them inside the bottle. I think they drown happy.
I also read on this site about sourdough. The starter if left out on a counter {prefered method} will most definately attract fruit flies. If useing this method be sure to cover with a double layer of cheese cloth. Jim

jmiles wrote:
My son(3 yr old) loves the Betty Crocker Pancakes that I make.   I used to make them about once a week but he has since discovered frozen waffles that his mom picked up at the store.

I am interested in trying the sourdough pancakes.  He might find those better then the frozen waffles.  OR, I can make several batches and then put them in the freezer. 

Can you make sourdough waffles out of these?  (that was a question I just thought of.)

My original question is:  Whole wheat.  We are trying to steer clear of the highly refined and bleached wheat flower.  How does sourdough work with whole wheat flower?

Whole wheat sourdough waffles are great. I have been useing the recipe from the King Arthur baking book. The batter stores well and takes on a deeper flavor after a couple of days in the fridge. This is also a batter that can be started the day before, no need for a mature starter. If anyone is interested in the recipe I'd be happy to post it here. Jim

To season a skillet for corn bread should not be a problem at all. If the pan is new or reconditioned, I do a pre heat with crisco {the only thing I use crisco for} Then wipe out with a paper towel. Place pan back in hot oven and heat to desired temp add leaf lard or bacon grease to hot pan pour in the batter and bake. This will season up nicely in time. After turning out the corn bread just wipe out with paper towel and repeat the above. Jim

Great site! Found it looking for a sourdough recipe and found a good one. The cast iron thread is a plus also. I have about 200 pieces in my collection. Looking forward to reading about the lawn care also. Jim