I am Looking For A Guinea Pig !

[Smokin Soon]

Sonny, your dedication to this last round of starter distribution is to be commended. Even if only half of the folks you sent the starter get in the groove of when to bake, feed, how long to rise and such. We have seen some get discouraged at the first try. I know many great cooks that just cannot bake, probably from lack of interest.
Things I might suggest for first time bakers:
Kneading and mixing can be done on a cheap bread machine - 20 - 30 bucks on craigslist. They do not bake worth a crap, but they will knead and mix.
Get yourself one of those plastic containers that has measuring marks on it. The first few bakes could take anywhere from 1 to 3 hours to double in size, this is a naturally developed yeast that will vary the rising times. Don't be shy to leave it in the oven with the light on if temps are cold.
Once the starter is fully matured you will know the exact rise time and can plan your day better.

I hope everyone that Sonny has so graciously sent out starter will enjoy it as much as I have!

[Defiant]

Hook me up to Sonny's bread making crazy train.  Sent PM, looking forward to trying it out.  Where did your original starter come from?

[classicrockgriller]

Hook me up to Sonny's bread making crazy train.  Sent PM, looking forward to trying it out.  Where did your original starter come from?

After my Dad passed away at age 82, my Mom later remarried and his
family was the owner of the Sweet Bread Starter. He has two sisters that
are old but still make Bread. I call them "Keepers of the Bread". They have
told me that their Mom and Grandmother and great Grandma all made bread
using this starter. Smokin Soon has told me there is a version of Sweet
bread in Germany called Herman Bread and my Step Father's family is of
German descent. That is really about all I know. I do know when I talk to
the "Keeper's of the Bread" and tell them all the things and all the places
the starter is going and doing, they are very pleased. I have been told the
starter is over 150 years old plus. The " Keepers" are both in their 90's.

[Defiant]

Awesome, great story, thanks.  Hard to believe we will be making bread with starter they were using 150 years ago, thanks for sharing.

[hal4uk]

Sonny, you know my grandma, Mavis, will be 107 on the 23rd of this month.
She's still better at snow boarding than I am at baking, and she's been dead and gone almost 3 years.
Go figure.

That is some dang gooooood bread though.
I did it ONCE, and I'm here to testify, brother!!!
It's a crying shame that I'm too goofy to keep it alive.

Awrighten.

[classicrockgriller]

Sonny, you know my grandma, Mavis, will be 107 on the 23rd of this month.
She's still better at snow boarding than I am at baking, and she's been dead and gone almost 3 years.
Go figure.

That is some dang gooooood bread though.
I did it ONCE, and I'm here to testify, brother!!!
It's a crying shame that I'm too goofy to keep it alive.

Awrighten.

Mavis is still a beauty. Still got her pic.
Would have loved to see her on a snowboard ... infact I would
love to see you on a snowboard. :)

When you get un-goofy, call me. I got a starter with your name on it.

It's not as hard as you think if you have someone to help you. I was
there, but you never called.

[classicrockgriller]

29 Starters, Devo signed up for a second tour of duty.

[standles]

Wow!  :o

I have begun the indoctrination period.   Will post results tomorrow.   
Is that a whiff of bread I smell on the winds?

[hal4uk]

If I ever get "Un-Goofy"?
You Betcha, Brother!

Of course, that's as likely as having a "4+ hour erection".
If either one happens, ain't no way I'm calling my doctor. 
I'M CALLING EVERYONE I KNOW!!!!!!!!!   :o

[RedJada]

 I am a guinea pig that never followed through. I have the dry starter that was sent to me. Been following the crusty bread thread. So, next weekend I will try to bring this bread back to life. It will pretty much be one year I have been sitting on this. I think it will be fine.  ;D

[Smokin Sparky]

  I got some starter from Sonny last year and it has become a ritual every weekend to make sweet bread.  The first thing that I did was to dehydrate some for some backup just in case.  Just remember follow the instruction to the letter and you will not go wrong.  We have made rolls, cinnamon rolls ,bread, and not to mention pizza with this starter.  All turned out great.  As I type we have a batch rising in bread pans for baking later today.  As someone said, once you try this you will avoid store bought bread all together.  All of this is possible because Sonny was willing to share his starter with members of the forum.  Happy Baking!!!!    ;D    ;D    ;D 

Blake

[cajunboudreaux]

Heck, I'll give it a shot. See how it works in this dry heat.