I’ve always wanted to make sourdough bread with a starter I’ve made. When I could eat bread, I loved the tangy/acidic taste and chewiness of a good sourdough loaf and the fact that I was literally eating a piece of history via the piece of the mother starter in the loaf.
But I’ve never actually made a starter and nursed it and then used it to make any of the breads I’ve made, from rolls to focaccia to pizza dough or anything else in my repertoire. I decided to change that and tonight made two different starters: one with all purpose flour, and one with whole wheat. Tomorrow, I’ll feed both of them, then again the next day, and so on until I’ve a five day old mother of each, to be fed at intervals so they can be used to make something tasty for others to eat.
No pics of the first day starter, because really it’s just a small ball of wet dough at this point. I’ll begin tomorrow at the first feeding of the dough to document some of it in photos.
Gonna be some delicioso stuff baking at the ranch!