After lots of focaccia, sandwich bread and artisan loafs I have finally decided to take the plunge and make sourdough. Armed with my new fabulous bread book – The Bread Bible – today I put together my starter. From everything I gather it is a labor of love that may fail but I think this is the perfect place to detail the journey.
The first step involves mixing together 120g of organic rye flour with 120g bottled water in a crazy clean bowl with a crazy clean spoon, placing it in a crazy clean 4C container and covering it with plastic wrap. Then we wait. Anyone else wanna join in?
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Ah, you got the book! I love that book, did you try the laminated foccacia yet? so pretty!. good luck with the sourdough–mine failed miserably, but yours already looks different. Mine was much wetter than that. I’ll be following this with interest for sure!
I haven’t tried any of her flat breads yet. I have made the olive, ten grain and flaxseed all which were good except the olive didn’t rise well ( I used too bug a container). However the focaccia is TOTALLY on my list, and in terms of the sourdough – I am totally expecting failure.
I got a little discouraged with it myself, but I’ll try it again…next year. My favorites are the flaxseed loaf, the tyrolean ten-grain, and beer bread. That one is probably one of my surprising favorites, since I don’t usually drink beer–but it’s an enticing dough to work with!
Wow, I guess I will *have* to make the beer bread then, since we seem to have the same taste!
Wow I’ve tried making sourdough starter before, but mine has never turned out so solid! It’s usually a thick batter consistency … let me know how yours turns out!