I love to bake and since moving to Wyoming I cannot bake a sourdough loave of bread to save my life. The starters all turn "GREEN" on me.
However, in South Dakota I was able to bake sourdough bread better then the one's you buy in SanFran
Anyone out there have much experience with sourdough cooking? I like the ideal of using natural bacteria for leavening and fermentation and have had great success in home brewing, but my sourdough efforts have been mediocre at best.
Is this group still active?