Originally Posted by Bludawg
About $200 for the good stuff
^^^ beat me to it!
Thanks for the recipe!
Question on the starter......so if I mix the flour and water, then that's a starter just like that? OR do I need to let that sit for some time to "work"? I thought starters were leftovers from the previous batch or something and the bacteria is important? Or do I have that wrong?
Big JT's Smokin' BBQ Competition Team
"The path was worn and slippery. My foot slipped from underneath me, knocking the other out of the way, but I recovered and said to myself, 'It's a slip and not a fall.'"