Cooks and Bakers

dubw

So, my sour dough starter went down, I couldn't even perk it up with sugar. It was handed down to me from my grandmother. O.k., no crying allowed I know. So, I have the basic recipe and I am just wondering, when I set up my fermentation what would happen if I added a teaspoon of honey? I use honey to make mead, so I am used to its fermentation rate. I was hoping to make a sweeter end product without having to add sugar when I make dinner rolls for holidays and family affairs.

Unfortunately, the folks who have in the past lined up for my rolls will be disappointed this year, in twenty years or so the starter might be about right. When I use it in a few weeks it will still be "green."