Our favorite flavor profile for AP sourdough starter; I have revised my review from 1/10/14 to reflect my final adjustments to the basic recipe. I made my starter very thick (1/2 cup water and 1 cup AP flour). I used 1 teaspoon yeast (2 will make it explode, ask me how I know :wink: ). I used the French Bread setting of my ABM (4 hours). After the ABM kneaded for 8 minutes, I checked the consistency, looking for a tacky dough. This dough tends to be too wet, so I added 1 Tablespoon AP flour. I added the finely chopped fresh rosemary at the beep (and fresh did work better than dried). Made for Name That Ingredient Tag Game.