You've inspired me, Ruthie .  I've got enough starter to make two loaves tomorrow, think I'll make one of them a fruit loaf.  Never made a fruity one before, should be interesting!  Do you just mix the sugar, spice and fruit in with the flour, starter and liquid?  Anything else added? 

Thanks Ruthie, I will!

Janet, one of my first GF loaf efforts looked, was shaped like and, I'm pretty sure, tasted much like a house brick…..And it appeared to weigh twice as much when it came out of the oven as it did when it went in   I didn't bother chopping it up and putting it out for the birds as I was afraid it would weigh them down so much they wouldn't be able to fly!

Success!!!!  We made 2 loaves yesterday using my sourdough starter – one normal loaf and a fruity one.  The normal one is gorgeous….crunchy crust (just how I like it), chewy crumb and – best of all – it actually now tastes like sourdough!  Had one slice with toasted cheese for lunch, the rest has been sliced and frozen, otherwise I'll eat it all over the next couple of days.  I've found that if I only eat bread say once or twice a week, it doesn't affect my stomach too much.

Haven't had any of the fruity one, but husband's had some toasted with homemade plum jam and says it's delicious, although he thinks it needs a bit more sugar next time.

Thanks again Nadine, for starting me off on this…..never looking back now, the starter is now a permanent fixture in my kitchen (with a Tupperware box of extra starter in the freezer as back up).

And of course thanks to Azelia for her brilliant instructions.

Mike, I'm sure Nadine will be the best person to answer this.  I've noticed mine goes through various different smelling stages, sometimes it's a bit vinegary, sometimes very yeasty like beer, at the moment it smells pleasantly fruity.  I wouldn't abandon it just yet, just keep feeding it.

Incidentally, Azelia recommends throwing some of the starter away, then topping it up with the same quantity of water/flour.  I don't know whether that makes a difference, rather than continually adding to it without chucking any out first?  That's what I do, anyway (throw some out, I mean…..although I do sometimes pour some into another container to start up another batch, or freeze it – I'm a bit paranoid about having none left or ruining it!).

I think the vinegary smell is normal for sourdough. I can't bear to throw any away, I take out what I want for a sponge and then feed what is left if I need more. It can go up to 2 or 3 weeks without being fed, though it is happier being fed more often. But my GF starter seems fine, thank goodness, and the bread is ok.

I read somewhere that if it gets to sour you can add some cream of tartar and baking soda to the starter. I will try to look it up and post quantities.