After mixing up my sourdough starter, I checked on it and fed it every day. It barely emitted a bubble. All those blogs and websites spoke of how it really came alive about four days in and how you’d need to feed it twice a day. Mine was a slacker. I was close to giving up but, unlike me, I persevered. After about a week, I was rewarded with a true, bubbling sourdough starter.
The result of the successful sourdough starter was this loaf of scrumptiousness. We had sourdough bread. Several times. While delicious, the bread has not been kind to my diet. What could I do, though? Being the true scientist, it was necessary to sample the bread. Several samples were clearly necessary. Thankfully, I was able to convince my son to take a loaf back home with him.
We also had sourdough pretzels.
I spoke of them in my Oktoberfest post. Seeing how they require the whole “lye bath” thing, I only made them once. That lye bath stuff is a lot of work.
Both recipes required the addition of yeast. I was a bit surprised by that. “What is the point of growing wild yeast if you still have to add yeast?” I wondered (likely aloud like a crazy woman).
Well for one thing: taste. The second reason: naturally occurring yeast takes forever to rise. Not that I know reason #2 from experience. I suspect another experiment will be needed to make a sourdough bread with no yeast added. Ugh! I really need to exercise or something if I’m going to continue this experimenting.