It’s been a hectic few weeks for me, and my posting load has dropped accordingly. I had a heavy load at work for a while, along with many things to do on the home front. I’ve got a series of updates coming for my booklist, gardening plans and other things, and am hoping for the time to get them out.
Anyway, for the last few weeks I’d been intrigued with the idea of making sourdough bread. I’ve always liked the taste of a good sourdough loaf, and the thought of using the native wild yeasts inhabiting my house was appealing to me. I’ve taken several cracks at sourdough, both using rye and whole wheat for the starters. While I’ve managed to produce an edible end-product (with one exception), I’ve been less than impressed my the results.
It’s relatively easy to capture the wild yeasts and get a starter going. It’s much harder to keep that starter healthy and tasty. In all cases, my starter has ended up too acidic, which yields and overly-sour loaf of bread. I think to keep a healthy starter going, one needs to give it regular & proper attention, which I was unable to do over the last couple of weeks. I’ll try again at a later date, but for now I’ll stick with conventional store-bought yeast.
I’ve posted several pictures of my latest forays into sourdough on my Flickr page.