Sourdough Starter

Sourdough is *not* a new craze, even if some believe it was spurred by COVID times. I was making sourdough well before it became “popular”, and that’s mainly because I wanted to bake fresh and tasty bread any time I pleased.  I didn’t just start it from thin air (which you can certainly do!), but instead purchased a starter culture from the folks that maintain the starter that originated on the Oregon Trail.

This starter is robust, very flavorful, and should give you a jump on the usually 2-week long process. You will likely be ready to make sourdough in 4-5 days if things go like they should!

I’m a Cottage Baker, which means I’m permitted to bake and sell my sourdough and other breads in my community. What this also means is I am regularly feeding and tending my starter (named “Fern”). My starter enjoys a steady diet of organic locally grown/milled wheat and distilled water. I recommend doing likewise to create and maintain a steady source of healthy starter, or read the blog I’ve written and just feed when you are ready to bake.

Happy baking!