Yesterday I made a crazy batch of cinnamon rolls from scratch. Normally cinnamon rolls aren’t classified as “crazy”, but this recipe said it made twelve. Easy peesy. Wrong! Twelve dinner plate sized cinnamon rolls maybe… I should have been a bit more suspicious when the recipe called for six tablespoons of yeast. That’s a big ‘T’ not a little ‘t’ folks.
In any case, when I used up the rest of my jar of yeast it left me thinking, “What if I want to bake bread?” What did people back in the day do with out dry yeast Sarah? They grew their own. Wouldn’t it be nice to always have a good bread starter waiting for you? That’s what I’m lookin’ for.
Why sourdough? Well, it doesn’t require anything fancier than flour and water. No baking powder. No pre-packaged yeast. It uses the wild yeast and bacteria from the air around you. Each time you make bread, you save a little of the starter for the next time. Sourdough was even used in pioneer days. Simply amazing!
Let’s make a sourdough starter together! Starting tuesday, I will lead you through a week-long
science experiment kitchen experiment in making a wild yeast starter and finish off by using our new sourdough starter to bake a loaf of bread. Sound fun? Gather your materials and we will get started tuesday!
For the first day you will need:
1 half-gallon to gallon sized jar or glass bowl (Not metal, it reacts with the yeast. Glass or ceramic only)
2 cups flour
2 cups cold water
Long spoon for stirring
Cheesecloth that fits well over your jar or bowl