Sourdough Starter

So I find this WordPress Cooking Blog in Facebook called Eat the Roses. Veronika had a sourdough foccocia recipe, but hadn't posted the sourdough starter recipe, so I e-mailed he about it and she posted it later. I made my  starter with my PUMPERNICKEL FLOUR (Whatever that is!) Since I had no whole wheat four and Rye is acceptable. I wonder what else is in the pumpernickel flour bedsides rye flour? I have to call the store owner to find out. I prefer 100% rye flour. The thing is the starter consists of approximately 1/2 cup water and 1/2 cup flour. Rye flour absorbs more liquid than all purpose flour or bread flour, so I added a little more and it's still very heavy and pasty. I hope it ferments okay. I need to add a tsp of yogurt water I think. She suggested we add that IF it doesn't ferment right. I don't like the idea of adding pineapple juice as she suggests.

Cast Iron Skillet Care

I love my cast iron skillets. I have 4, two 8", a 9" and a 12" That's it... I use the small one for a single burger, and it always burns on the bottom from the crusty burger and burnt on cheese and fat.
Here's how I clean it:  I let it cool off a little and fill it with water with NO dish soap and let it soak 10 minutes, and ONLY 10 minutes, or else it will rust! So I put the timer on. When I return I scrape out the bottom of the skillet with a metal spatula and then with a "Golden Fleece" pot scrubber. Then I dry it out and place it on a burner on the stove and turn it on for a minute or two. When it cools down some I spray the inside of the skillet with oil spray. I prefer Olive Oil Spray.