Thanks SO MUCH to everyone who joined us in our Zoom chat today! From South Africa to Alaska to Connecticut to Florida it was great to see and hear from so many of you.

Here’s the Grape Sourdough Starter recipe I demoed first, from Nancy Silverton at La Brea Bakery. I’ve had GREAT SUCCESS with this one, it’s very robust and forgiving! https://www.food.com/recipe/nancy-silverton-s-grape-sourdough-starter-316306

Here’s the Wild Yeast Sourdough Starter recipe from Alton Brown I showed, I’ve had less bubbly action form this one but the flavor is good! Also, it just uses flour and water, so if you can’t get grapes, try this one. https://www.foodnetwork.com/recipes/alton-brown/wild-sourdough-starter-7480403

Out of bread flour? Here’s the Vital Wheat Gluten I use to turn my AP flour into bread flour; 1 tsp. per cup of flour. https://amzn.to/2X6XuNN

We’ll do some research on why several of you are getting a good start on your starters and then having them fizzle out after 3-4 days…in the meantime, if you have any suggestions, make them in the comments.