Sourdough Starter

I have tried making bread myself a few times but I've discovered the Essential Bakery and Dhalia Bakery and breadmaking suddenly seemed like too much work.

I have used one recipe several times from the column "The Minimalist" in the New York Times.  It is for a bread that requires very little kneading and very little rising time.  (Follow this link for the recipe.)  The "no-knead" bread was great because it is less labor intensive but it can be somewhat dense. I have read two books recently that sing the praises of of home-baked bread and I found my interest in the process is renewed. 

I was intrigued by the idea of the Sourdough starter. Basically, which involves growing your own yeast instead of using yeast from little paper packets.  In the breadmaking world the yeast in those paper packets is called "commercial yeast."  A sourdough starter is made from flour and water that sit for about a week and have flour and water added on a daily basis.  The flour and the air have "wild yeasts" and together they make a unique yeast that is more flavorful and better for you than the commercial yeast.

If you run a google search for "sourdough starter" you will find a lot of recipes, tips, and instructions.  You may find that you have to adapt a few to comes up with something that works for you.  I found easy-to-follow instructions in one of my Spring books: Urban Homestead.

We are about 5 days into it and so far, so good.  I'll make sure to post a picture of the results if I can get one before we gooble it up!

UPDATE: 04/21

My previous starter failed so I've done some research and I'm starting a new starter.  Some tips I found:

* The other recipes I found said to leave the jar uncovered
* A wooden spoon should be used to stir (never metal!)
* The starter needs to be warm! 

I've put it on our fireplace mantle and I'm hoping the pilot light and a kitchen towel cozy will keep it going.  Any other tips are welcome!