A Crust of Bread...sourdough starter

“If thou tastest a crust of bread,
thou tastest all the stars
and all the heavens.”
--Robert Browning
I learned something from my Granny long ago,

and haven't done it in a very long time.....

make my own sourdough starter.

She had used a 'starter' that began

from a 'mother dough'

many years before, as 'starters'

are passed down through the years,

if done right.

I love homemade bread!

I guess the last time I made a 'starter' successfully,

my son was not born yet,

and he was born in 1984.  LOL

That was during the time when

we had cows, chickens, a huge garden, etc.

I made all kinds of wonderful things...

my own butter, yogurt, cottage cheese and more.

(As you can see in the photo,

 I'm also busy drying some herbs from my garden)

I hope this 'starter' of mine works.

There are some different ways to make it,

(some soak fruit in the water first,

and others add to the starter every day for days)

but mine is simply

 mixing 2 cups of whole wheat flour

with 3 cups of warm filtered water.

The great thing is you don't use any yeast,

because the little critters that make bread rise

actually live all around us.

To find out more on managing your

sourdough starter etc.,

Breadtopia is a good sight

with lots of great info on breadmaking.

http://www.breadtopia.com/sourdough-starter-management/

You can actually purchase 'starter' here,

if you don't want to go to all the fun of making your own.

http://www.kingarthurflour.com/shop/items/classic-fresh-sourdough-starter-1-oz?utm_source=Google&utm_medium=cpc&utm_campaign=Top%20Performers%3a%20Broad&utm_content=Ingredients%20%2d%20Sourdough%20Starter&utm_term=where%20to%20buy%20sourdough%20starter&gclid=CJDfkMDTgrACFS7DtgodzkBaVQ

Now my 'starter' has to sit for a 2-5 days in a warm place.

I covered it,

 sat it on top of my toaster oven,

near the stove, in the corner,

out of the way of drafts.

After fermentation has begun

and I know that all is good,

(meaning no pink color, and no bad smell)

I then put it in the refrigerator,

and it's ready to use in my bread recipes.

I will keep you posted

on how it goes.

Savor the Day!

Yvonne