A friend recently gave me a sourdough starter. Actually, he gave it to my wife because she often makes comments to be polite. Well he did it and when I gave it to my wife, she said “He gave me a gift for you?” Anyway, this is one of those things that I find very heartfelt. Now, I have to really take care of it to do the gift justice.
I was listening to Keith Snow the other day (“Harvest Eating Podcast”) and he was talking about pandemic fads. Sourdough was one of them. I hear that this particular starter has been around for over thirty years. Don’t be fooled, it is not the starter that makes the bread good but the technique.
I am trying to scale back carbohydrates in our house. I want to get to the point that we can have bread but we need to make it. I know that will significantly limit our consumption. I also believe that the sourdough fermentation is a better starch conversion for those sensitive. I suspect that my family is.
End Your Programming Routine: The best part about sourdough is that when the world collapses, you can eliminate a need. As long as you have flour and water, then you will always have yeast. With a baker in the house, I am surprised at how fast a jar goes when used routinely. Oh, it tastes good too.
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