Sourdough starter add 1/2 cup flour plus 1/2 cup filtered water
each day for 5 days.
Separate and use a portion on the fifth day.
Use in pancake, bread, donut, bun, and biscuit recipes. Share
or freeze for up to three months.
Diane Robinson is the Wild Dryad. She is a graduate of the BCIT Biotechnology program and the FoodShare WEFEAST program. She got her start in the ’80’s with a "mushroom tea" SCOBY and fun experiments with both wild foraged and garden crops.