I've been making some investments in our new kitchen, like the bubbly contents of the bowl above. That's a sourdough starter that I've been nurturing all week, doing my best to be a good hostess. I've let it sit outside on calm evenings with its top off, I've fed it lovely organic flour and water that had a few raisins soaking in it for their natural yeasts, I've let it warm up by the stove so all of it's little yeast organisms could get it on in comfort. Now I'm testing it out. It's proofing right now and I'll make it into bread dough tomorrow.
Basically, a starter is a habitat for natural and wild yeasts found in the air and in the flour itself. If you provide the right conditions and food and display unyeilding patience, you can use it to make bread without relying on commercial yeast. Not only does this allow one to relive the glory days of elementary school science class, but slowly made bread develops a more interesting taste, too.
Of course enviable starters have been passed down for generations, so I don't have great expectations from the organisms in my bowl, but if they even succeed in making some dough rise, I'll be quite pleased. I'll let you know.
It's so nice to have you do all of the research for us. It makes our decision making so much easier!! Thanks.
Posted by: MBT Shoes | July 16, 2011 at 10:36 AM