In recent weeks, I have a new experiment going on at my house; I started my own culture and baked my first loaves of bread! Using expertise provided on "Sourdough Home", I began my culture around the 1st of May. At this point I find it amazing that flour, water, and a little salt actually can create a loaf of bread!The basic technique is very simple: Following Mike's technique I placed some organic whole wheat flour and water in a clean glass measuring cup. I patiently checked it every 12 hours, adding more flour and water as directed. In a few days time I noticed changes going on; and after a brief slow-down (which according to Mike's blog is to be expected!) things seemed to take off. Finally, after about 10 days it seemed that my concoction was actually a product suitable for use! At this point, I chose to bake bread using the "Black Canyon Sourdough Bread" recipe on the site.
At this point, I am still babying my starter but I also have two loaves of bread to enjoy. Supposedly sourdough starter improves with age.
This is turning out to be a fun and exciting project and I hope to continue enjoying the fruits of my small efforts, flour, water and salt for a long time to come!
Sources: Sourdough Home;Wikipedia; OpenClipArt
No comments:
Post a Comment