This may look like your average icecream container, but inside, you are not going to find Chapman’s frozen yogourt. Nope, far from it, instead there is a big pool of fermenting liquid. Now why would a sane individual mix together flour and water, and let it rot? In short, to make sourdough bread.
Authentic sourdough actually contains no yeast (well you don’t physically stir it into the recipe). By allowing the flour/water mixture to hang out for a while, they get to know each other and natural yeast in the air gets invited to the party. Bubbles begin to form, you “feed” it by adding more flour and water, and after a week or two, you have sourdough starter. Sounds pretty simple? Well it’s only day 2 so we will see how it goes.
It already looks promising though. Less than 48 hours have gone by and I can already see bubbles (not to mention it is starting to smell sour!). Right now I am only stirring it, but once the bubbling increases, the feeding process begins. It sounds more like a monster than bread!
|Day 1, right after mixing the initial portions of flour and water.|
|Day 2, much more liquified. See the bubbles?|
I will keep you all updated on how things are progressing. I am following the recipe from this link: