So it begins. My first step into using a starter for low carb pizza and bread

[TMB]

So after being delayed a few days I'm now able to start my two bread starters

One on the left is a natural mix and the one on the right is a mix with bread yeast

I'll remove half each day and feed so help will be needed.  Any inputs would be greatly helpful

[TXCraig1]

Commercial yeast are not designed to propagate well, so that culture will likely get weaker over a relatively short time and possibly get taken over by wild yeast.

[TMB]

So here they are 10 hrs in

[petef]

Ok, keep going, we're interested.