I’ve made a sourdough starter from scratch – just flour, water, and some time on top of the fridge collecting “wild” yeast. Looks like I’ll have a starter to make some sourdough this weekend! Today was day 4 of “ripening” and the smell was incredible – I’ve heard friends reference the sour smell of naturally-fermenting foods, but this took the cake. How is it possible for something to smell so sour and yet so healthy and organic all at once?
I gathered my sourdough starter recipe from Emma Christensen at Kitchn – the starter takes 5 days to “ripen” and requires daily feeding with flour and water. I can’t wait to see how it tastes this weekend – anyone have any favorite recipes for sourdough bread?
Goes great with a hearty mulligan stew. 🙂
http://www.recipetips.com/recipe-cards/t–2346/mulligan-stew.asp
Happy St. Patrick’s Day!
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Looks delicious! Thank you! ❤
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On Thu, Mar 16, 2017, 10:10 PM Sing To Your Plants wrote:
> singtoyourplants posted: “I’ve made a sourdough starter from scratch – > just flour, water, and some time on top of the fridge collecting “wild” > yeast. Looks like I’ll have a starter to make some sourdough this weekend! > Today was day 4 of “ripening” and the smell was incredible – I'” >
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