Because I have virtually *no* hobbies, I decided I needed to try making sourdough bread. I found this great little starter here. For the price of a couple of stamps, you too can immerse yourself in the chemical wonders of sourdough. The history of the starter is quite interesting reading (and too short. I wanted more details, but being a writer, I just made them up in my head).
I used one of the recipes found on the aforementioned site. It turned out quite well for a first try. Of course, I made a few substitutions–I used a lot more whole wheat than the recipe called for. The starter was fascinating to me. There it was, bubbling away with no yeast. It doesn’t froth as much as yeast and it doesn’t grow as quickly either. But there’s just these organisms in the jar doing their thing. Fascinating.
Sourdough takes longer to rise than yeast bread, but it has that elastic, wonderfully soft chewy texture. Sometimes my yeast bread is dry or less “spongy” than I would like. The other thing I liked about sourdough is that I was able to put in oats without it drying the bread or being “here is an oat and here is the bread around it.” It was good. I’ll make it again. I recommend the starter linked to above. It is a very inexpensive way to try 150 year old sourdough. :>)
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