What is better than fresh bread straight out of the oven? Nothing that comes to my mind can compare! I started my love of bread baking almost a decade ago. Bread fascinates me. Maybe it’s because something so simple can evoke memories and create new ones. Maybe it is because bread seems simple, but is very much a scientific process.
Yeast is considered one of the earliest domesticated organisms and is actually a fungus. Without yeast, we would be left with flat breads and crackers. Yeast, whether commercially made or locally fermented from a sourdough starter, is the key ingredient in risen breads.
Sourdough starters are tricky. Sure you can buy a starter culture, but I want a local sourdough starter. I worked on one for a year to no avail. I tried everything from using organic grapes that have natural yeast and sugar to feed it, to just letting my water and flour sit on my counter top. My year-long odyssey is outlined in a well-worn notebook where I kept all of my failures documented.
After the New Year, I might just start working on a starter again. This time, I am determined to succeed. I’ll keep you posted…..