Yesterday I mixed up a sourdough starter. It will sit on the kitchen counter for six days, stirred once a day, and then go into the fridge to be used once a week. One cup of the starter goes into each batch of bread; one cup of flour and one cup of water is added back into it. If the starter is not used weekly, you still have to discard one cup of it and add the flour and water. My disinclination toward wastefulness will help me stick to the baking routine. For a while.
Starter gives the bread an extra little flavour kick as well as boosting its superbread abilities; don't ask me what they are. Rising, I suppose.
Gord (if you're reading), you'll be happy. I know you like the sourdough bread best. Cross your fingers I keep up with the plan till next time you're out here. (And if you can lay hands on some soy grits, please do. Sourdough and soy grits in your bread cannot be beat.)
Lately I've found the bread itself bland. Sure it's 100% whole wheat flour so has plenty of heft; sure it's got sesame and sunflower seeds and is always toasted; sure the dough's been sweetened with molasses. And sure, I always eat it with real butter. But I miss the tang of sourdough.
Interested in trying starter yourself? You'll find the recipe here: CLICK.
