Yeah, I’ve made sourdough bread before. I’ve been baking it since I was first married, in 1975 (yes, I know, I’m old). That recipe, though wonderful, technically might not qualify as a “true” sourdough as it uses yeast to get the process started and uses more yeast in the bread dough. It never explained how to maintain the starter and keep it going for years and years. Mine always went bad after a couple of weeks.
Recently, I came across the King Arthur Flour website and their recipe for a true, totally from scratch (as in no added yeast) sourdough starter. I decided it was time for some experimentation. There’s only one small problem. Well, maybe two. First, the seasons have turned from summer, and its heat, to autumn and its chilliness. The second problem, when it comes to encouraging sourdough to get growing, is that we rarely turn any heat on until we don’t want to add any more layers of clothing to keep us warm. We never have the heat on during the day unless it’s just to take the chill off in the morning and the evening. That’s not terribly conducive to sourdough health; it likes warmth, preferably around 20ºC.
It took a while but I finally did start a healthy, vigorous sourdough starter, one that doesn’t seem to mind a bit of chilliness. I keep it above the stove so, when we’re doing any kind of cooking or have the stove light on, it does get warmth and it’s thriving.
Today, is bread day… Well, at least it’s the start of the process. The intention is that I will be making a true sourdough bread without any added yeast. It’s a two day process. Today, I’ll be making the dough; tomorrow, it will be baked.