An Era of Great Experimentation

Guess what I did this weekend? Got my sourdough starter going. I have two containers – one fed with King Arthur organic all purpose flour and one started with KA organic ap but fed with KA organic whole wheat.

Guess what I did this morning before I left for work? Started a batch of sourdough bread. This recipe has you create a “sponge” with a cup of starter, three cups of flour and 1.5 cups of water. It calls for a 2 to 8 hour rise or fermentation, though mine will be closer to the 8-9 hr mark. When I get home I’ll add more flour, knead it, rise it for a couple more hours and then bake it. I didn’t have time to take pictures this morning but I’ll take pictures tonight and I’ll post with more details about the process. Very exciting!

One Response to “An Era of Great Experimentation”

  1. Courtney Says:

    despite the fact that the concept of a *starter* kind of creeps me out, after sampling both batches, I have to give a thumbs up!

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