Sourdough

I recently began my first adventure into the art of breadmaking and yesterday produced two loaves of French bread! Another experiment on the shelf is a sour dough starter. Im curious to see what characteristics the starter will pick up from the area and am thinking of trying out several batches. CG, aka Dad, suggested that I try putting one outside in the garden because that's where all the good yeasts live. I forsee many great loaves in our future. Time to experiment!

Did you know, a sourdough starter is a batter filled with wild yeast and bacteria that is kept in the fridge and "fed"? "Starters" are not always sour-tasting and the Amish have "friendship" bread that is such. The fact that I found amazing was that a carefully tended sourdough starter can live for centuries!

Unfortunately, the first recipe I came across was out of a copy of better homes and gardens which called for yeast to give it a "boost". Not exactly authentic so I have to start a new batch to get a natural living starter from scratch. I'm more interested in the wild yeast and bacteria that thrive locally. More sourdough bread updates to come.