As a pandemic hobby, I started teaching myself
#breadmaking starting in 2021, although up to this autumn I've been using commercial yeast. After acquiring a few new books on the subject last month, though, I decided to make another go at maintaining a sourdough
#starter. It isn't difficult (once a day you throw all of it out except for 50 grams, then add a fresh new 50 grams of water and 50 grams of flour), but you have to do it every single day or the starter is ruined; but between adopting a cat this summer and now spending a lot of time with a baby here at our co-op, my life is now much more dedicated to daily routines than it ever has been before, making it easier to stick to the daily requirements of a sourdough starter. Here are my second two loaves of
#rustic #French #sourdough #bread, which ultimately look almost exactly like the ones I make with commercial yeast, so it blows me away that I can achieve these results simply from cultivating the yeast naturally found in the air of our kitchen. More as the autumn continues!