I’ve made a sourdough starter from scratch – just flour, water, and some time on top of the fridge collecting “wild” yeast. Looks like I’ll have a starter to make some sourdough this weekend! Today was day 4 of “ripening” and the smell was incredible – I’ve heard friends reference the sour smell of naturally-fermenting foods, but this took the cake. How is it possible for something to smell so sour and yet so healthy and organic all at once?
I gathered my sourdough starter recipe from Emma Christensen at Kitchn – the starter takes 5 days to “ripen” and requires daily feeding with flour and water. I can’t wait to see how it tastes this weekend – anyone have any favorite recipes for sourdough bread?