Monday, June 15, 2009


Hello all!

A couple of weeks ago, on a Sunday evening I started some sourdough.

Sourdough from scratch made without a culture starter is called "wild yeast" sourdough. After the water and flour are mixed together and left on the counter for a week, the mold spores in the air will cause the sourdough to sour and come alive.
All last week I added flour and water and stirred the starter in the morning.

Then on Saturday I took some of it and added the ingredients for bread. This consisted simply of salt, honey and more flour. After doing this I let it rise for 4 hours and then baked the loaves for 20+ minutes. The "crumb" was unlike any bread I had ever eaten before. It actually turned out better than I had hoped, and the crust was crunchy and chewy. The taste of the bread itself was new to me, being a truly sour dough. I think we will be adjusting our palette soon enough though. Each week as long as I keep up the flour-water routine, I can do this.
If you would like to start some yourself, here is the link to the recipe.

I doubled the recipe so there would be enough bread to last a few days.
Also, the recipe calls for organic flour, but I simply used what I had on hand. Meaning, of course, all purpose flour. :)




  1. Oh my goodness!
    It looks perfect!
    Way to go!

  2. Lol, it's funny that you should post about making I write this I'm waiting for my loaf of bread to rise!

    It looks delicious!


  3. Looks great! I'll have to try it out.

  4. Hello Ladies!
    Thank you!
    It was very easy to do, I hope y'all try it.
    Also, here's a hint. To get the golden-brown sheen, I brushed it with butter a few minutes before I brought them out of the oven.