The starter was simple enough. Flour, sugar, water, and yeast in a bowl, sitting on the counter for days. I later read that adding yeast to the starter was actually quite blasphemous when dealing with sourdough pros, but I am no sourdough pro so I was willing to take that risk. Even if it has started out as just a continued strain of my commercial , Red Star yeast, I'm sure that with time it will evolve and pick up other strains from the air and my kitchen (that's what I've read it's supposed to do, anyway).
|Alive and Well|
As you can see from the starting picture, the starter worked! My bread was (sorta) beautiful, and had that slightly sour taste that I love so much. I've heard that you can get sourdough starter from other places to use, not least of all from San Francisco (very well known for their sourdough prowess), so that's something I will have to try and see how it compares to my starter. Interestingly enough, starter from other places only maintains that place's character for a short period of time, before it takes on the yeast in the air from whatever new place it's in. So sourdough starter from the same batch that now live on opposite ends of the country could be entirely different in a year or so.
Obviously I'm fascinated by this, since it makes me feel a bit like a mad scientist, so as I play with this bread more, expect future posts with sourdough recipes and general madness!