dave and i both LOVE sourdough bread. the kids probably don’t think they do, but the do, and even if they don’t, who cares! so since i’ve been recently talking about and dabbling in making my own bread, sourdough has been something on the list of wanting to try. i’ve never done it before, and i think i was always a little intimidated by the ‘extra’ part of the process.
but after doing a little reading, i decided that it didn’t sound THAT complicated and this morning i bit the bullet. my very first sourdough starter is currently fermenting on the kitchen counter. see all those bubbles? that’s a good thing. it means it’s doing what it’s supposed to be doing. SO, in about 5 days, it should quit bubbling, and smell ‘sour’, at which point i can use some of it to make some bread… and hopefully follow up with a successful installment 2 post!
it all sounds kind of gross, since we generally think of avoiding things that have fermented or gone sour, especially when thinking of food… but really, this is all just a part of how FOOD gets from that which grows out of the ground to that which is on your plate or in your glass. beer anyone?
at any rate, i’m really looking forward to it and can’t wait to keep ‘feeding’ my starter and try out other sourdough recipes.