Thank you for the cake starter recipe. I hadn’t thought about that for years, but I remember my mother have something very much like that. She got the starter from Aunt Eunice. Brings back memories. I may have to restart the starter.
I would suggest that you look up the yeast method of ‘starting the starter’, as well.
I never knew how the original starter that I received was made; but when I do it now, the brandy starter doesn’t ferment nearly as ‘foamy and bubbly’ as that first one did. It could have been that the original had just been rolled-over many times.
(Frankly, this cake is so good, I’ve wondered if it would be just as good if you figured out how to use the ingredients, without any fermenting at all ;-)
-JT