Today is National Sourdough Bread Day and I have a sourdough starter I have kept active for over a dozen years. Before available commercial yeast, most breads were made with a starter or “sponge.” These can be long term or just for one loaf. When you put a slurry of flour and water out it will attract wild yeast and lactobacilli. Don’t worry, they are in the air everywhere and harmless but make terrific baked goods.
I’ve made bread in a video on this site before and make lots of baked sourdough treats but they are often enhanced and quickened by commercial yeast. I’ve just come across a recipe on the King Arthur Flour site that uses only flour, water, sourdough starter and salt to make it. I haven’t tried it yet but hope to soon. Has anyone else tried this method? Here’s a link to the recipe:
I’ll let you know how it goes, but you can’t have a taste unless you drop by the house.