Yep. Pickle juice is in my next attempt. I think it is a must for a real jewish rye.
Once you get into it, there's no mystery in it at all. Mine rises 3-4 hrs. after feeding and I don't feed it but once a week unless I intend to use it more often. You can convert other yeast recipes to sourdough easily. I use nothing but.
Thanks Marty. Are you ready for Sunday's cold snap? South Florida in the 30's???
If you mean for the starter, there are recipes on line. Very simple. I'll be happy to chime in if you get stuck.
You probably did not have to get a new one going. I took a jar of mine to Conn. over Christmas to make bread there. Had it in the check-in luggage. During the trip it blew the lid and got all over stuff. (Wife was none too pleased.) I scraped what was left in the jar, fead it and by next morning I had a new jar of starter that worked just fine. You don't need much to build on.
