My friend Suzanne Rosenblum believes that it is best to make a new starter for each batch of bread. For this starter, use an unpasteurized apple cider vinegar that has the “mother” floating in it, if you can. This starter does not need to be fed (Suzanne believes that feeding changes the initial sour flavor); when it gets to the desired point of sourness, it is ready to use. The whole process takes as little as three days. I als
