After experimenting and trying out a lot of instant yeast breads (two shown here, Country White and Honey Whole Wheat), I feel it is time to move into deeper territory. It is time to develop my own culture. In reading Local Breads by Daniel Leader of Bread Alone, I learned that anyone can make their own “starter” from just flour and water. That’s right, you don’t need an ‘in’ with San Francisco’s bread making elite… who knew?! Now my sous chefs will be yeast and bacteria dormant in the apartment air (kinda strange). They will help me create flavorful, tangy sourdough.
This process can apparently take up to 10 days, but requires very little actual work.
Ingredients:
- 2/3 Cup Tepid spring water
- 3 Tbsp (25g) Rye flour
- 3 Tbsp (25g) Unbleached Bread flour
Method:
Combine ingredients in a large glass jar and stir with a rubber spatula until smooth. Cover loosely with plastic wrap and leave at room temperature. Stir for 30 seconds every 8 hours for 24 hours….
We’re fishing for yeast…I hope we catch something tasty.
Day One:
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