Sourdough Update

A few weeks ago, I posted about making a sourdough starter and promised an update when I finally baked with it.

Here it is:

The preparation process is much more time-consuming than the recipe I usually use from Artisan Bread in 5 Minutes a Day, and despite following the directions, the top of the loaf is a slightly burnt.

Still, I couldn’t resist pulling off a taste, even before taking this picture. The taste and texture was amazing, and I’m quite taken by the fact that a little flour and water are enough to attract wild yeast from which I could make such delicious bread.

Also, having learned I can keep the starter alive in the fridge and only bake once a week means the process of using sourdough is (slightly)less involved than I previously believed.

Conclusion: I plan to make an effort to keep the starter going and try to make baking with it as routine as the Artisan Bread in 5 method.