Blogging bakers Andrew Janjigian and Ian Lowe recently published a fabulous interview on sweet starters. They always give great advice. And though their approach takes time, in my experience their guidance consistently yields great results.

I encourage bakers to read their article and… go for it. Below are photographs of my own attempt to do just that.  This time, I played spin-the-bottle, partnering Ian’s sweet starter to my version of a  brioche feuilletée.  I adopted Andrew’s “easy method,” downloading his sweet dough calculator to do it.

Kaboom!  I got an active starter with amazing odors permeating the kitchen and a deliciously sweet bread from the oven.