The thought of sourdough bread has appealed to me for quite a while. The tradition, continuity and sustainability of it pulls the heartstrings, and the bread you get has that fabulous flavor and chewy texture one can only get with sourdough. You save the money you would spend on bought bread, and a couple of extra pennies on yeast from the store as well. Time investiture is a little higher than with other home made breads, but as anyone who loves sourdough knows, the extra time is worth it.

I didn’t have the opportunity to get a little bit of starter from someone who already makes sourdough, so I decided to make my own. All you need is some flour, some water, a tool for mixing and a container you can seal to put your starter in.

img_0129Here’s day one: make sure that the resealable container you plan on using is clean. I picked a jar from off of the shelf and washed it with hot water and dish soap. Sourdough starter makes bread rise because of fermentation done by the yeasts and bacteria that occur naturally in flour. Molds and some kinds of bacteria are bad for the starter, so that’s why the container needs to be clean.

In your nice clean jar add equal amounts of flour and water. I used about half a cup of each, and the flour I used was
just plain old all-purpose, though different sources recommend bread flour, rye or whole grain. Mix until smooth.

I read that after stirring, the small amount of starter left on the walls of the container increases risk of infection by bad bacteria, so I cleaned off the edges with a spatula.

After that, all that is left to do for day one is cover, but not seal, the container and let the microbes start to grow. I’ll be back on Thursday for an update of days two and three.