P = pandemic
After a few months of lockdown during CV-19, along with many others who were homebound, I had developed a decent sourdough starter by capturing wild yeast in a glass jar of water and flour. That starter was shared with numerous friends - and then I neglected my starter and had to ask a friend to gift me back some starter.
Not making this mistake again, I have been diligent to bake at least one loaf of bread each week. By now the starter is quite potent and will start a loaf unrefreshed and cold out of the fridge. It has been used to make crusty rounds in cast iron Dutch ovens, fluffy hamburger buns, nine grain sandwich bread, bagels, and baguettes. When I have extra starter, instead of throwing it away, I turn it into waffle batter and/or the base of a pizza baked in a cast iron skillet.
I have not purchased a loaf of bread in a very long time.
What is your experience with bread baking & sourdough?
"HOW CAN A NATION BE CALLED GREAT IF ITS BREAD TASTES LIKE KLEENIX?"
Julia Childs
