Sourdough Chronicles – Day 1
The one great thing about the blogosphere is that one can actually get in touch with the blog author for advice, tips on a certain subject and get precious direction.
One of these examples is a fellow foodie – Nicole – the author of the fantastic Pinch My Salt blog full of superb recipes, tips ideas and marvelous pics, who had a great photo chronicle on making her own sourdough starter from scratch. Her detailed pics and description inspired me to make my first sourdough starter. If it is a success it will be passed down to my next generation, and probably mention in my will how to share it among my children so they wont fight over it.
Creating a starter, also known as Mother Sponge, is a very simple process. You are basically creating a habitat where the already existent yeast (in our case in the flour and maybe in the air), will reproduce happily ever after, by feeding it with a mix of water and flour (un-bleached, all purpose).
Apparently the Mother of all Sponges, lives in San Francisco, CA, where a bacteria named Lactobacillus Sanfranciscensis was discovered in the sourdough starters made there, the main culprit for the bacterial multiplication.
And you wonder why real-estate prices are so high over there…
It cannot be more simple. I followed Nicole’s recipe that calls for:
- 1 cup 100% whole wheat flour
- 3/4 cups bottled water
The reason for the whole wheat flour is because it has much more wild yeast than all purpose flour.
I mixed all these and poured the result into a glass jar, where I will be monitoring its progress (or regress), by adding a rubber band that indicates its initial level.
In the end, I covered it with cheesecloth, so I won’t have uninvited bugs feasting on it (or vice-versa), and left it on our fridge.
I kissed it goodnight and went to sleep. Let’s see what happens tomorrow!