After adding the comments to Sneaky Tricksey Food Manufacturers, I am having another go at sourdough bread.
When my children were young I was very successful at homemade bread. But then when I began detoxing I discovered I was gluten intolerant, and bread went bye bye.
I am no longer gluten intolerant, and I tried my hand at sourdough for a brief period. Then my husband was diagnosed with diabetes, and as a result nearly all carbs are banned from our house. Goodbye sourdough starter! But after many years of searching, he has found a low-carb bread that he likes, and I am restarting my sourdough starter for myself. I have bread very infrequently, but once in a while you just have to have a grilled cheese sandwich with tomato soup LOL.
These are the instructions I follow – very simple and clear.
If you can’t mill your own grain please give King Arthur a try. I trust their flour more than other brands (no, they are not paying me to say this).
I have thought about what to do at the spring feasts. On the fourteenth day of the first month, I will be discarding my starter and setting out fresh flour and water from scratch to work for the week of Unleavened Bread. It might be ready to use when the holiday ends – that is likely how the Torah observant did it for millennia.
Cyndi Reinhardt says
Hi there! I am a sourdough bread baker and I tried off and on for 4 years before I actually started to have success. I live in high altitude, so I had to do a lot of research on how to bake sourdough at high altitude. Because the air is thinner, you really have to work harder at getting a starter going and it takes much less handling to get it overworked and overproved. I finally got a San Francisco sourdough culture and it made all the difference for me. And I feed it twice a day, to keep it robust. Anyway, I could talk about this topic all day, lol! I was drawn to your MeWe page and now I find we have something in common. Perhaps the Lord has plans….
Hi Cyndi, thank you for visiting today and leaving your valuable insight. Passover is coming up, and once it is passed, I am starting a new sourdough starter. <3