Wednesday, April 6, 2011
So today I have begun the cultivation of my wild yeast. I'm sure Alex is much less thrilled about it than I am. He tends to see my little attempts at pioneer living 'cute' at best and a giant mess and many tears when I fail at worst. But if this turns out well, than we will be eating potato soup and clam chowder out of bread bowls and serving bistro sammiches on thick slices by summer.
Starting The Starter
1 Get a glass or ceramic container with a lid. It should be able to hold at least three to four cups of liquid, so a quart sized Mason jar will work well. (I have an abundance of them.) Do not use a metal container - it will contaminate the starter.
7. After the wild yeast has cultivated, if you aren't going to bake every day, put the starter in the fridge and feed it once a week. To revive it, take it out of the fridge and give it two or three days of feeding before baking with it.
I will update you on the progress of this little experiment in a few days! I do not expect our house to become a bakery, but I do expect to be able to bake bread once a week.
UPDATE!!!! - The sourdough starter is doing exactly what the instructions said it would do! It is getting bubbly on top and the hooch started getting nice and thick on top today after I mixed the new stuff in. :) Alex said "It takes two weeks?? That better be the damn best bread I've ever eaten for how long I have to wait!"