by 
Taciturnu
ANSWERS: 1
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Yes. I have made sourdough starter from scratch (adding "active dry" yeast to the mixture means it is no longer sourdough) and made sourdough bread, buns, and cinnamon rolls. There are ways of reducing the "sour" taste to the point where the person eating the baked item does not believe that it is sourdough. EDIT: At the "bubbly froth" stage, it is "done" and ready to be used in baking. I know it sounds too simple, but that is the point when it is ready to use. After it hits "bubbly froth", start keeping it in the refrigerator to keep stable. Use a lid but allow some breathing holes (if you're thinking "gee this sounds like a pet insect", most people who have sourdough starters think of them as pets). Once it gets into the refrigerator, only feed it once a week or whenever you use a portion of it for baking.
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