About the only bread we eat is sourdough from H-E-B’s bakery because it doesn’t give me heartburn. But I’ve been curious about making my own. Years ago when we lived in Kansas I tried to get a starter going but it died — Bill thinks the fluoride in the water was the problem. Now we have well water with no chlorine and I think it would work, but I was advised to use bottled water at first.
I recently bought some “very active” starter on Etsy. It has taken several daily feedings to recover from being lost a few extra days in the mail system, but it looks like it’s now ready to try making some bread. The sourdough starter in the sketch is right after removing the “discard” and mixing in new flour and water; afterwards it just about doubled its volume from what is shown.
I sketched this with an Elegant Writer, using a wet paintbrush to tease out some washes from the water-soluble ink. That round thing in the center is a scale to weigh the added flour and water. The funky thing in front is a Danish dough whisk. The lined basket is for proofing the loaf before baking.
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