after a long hiatus, I’m starting up a sourdough starter again.  I had a really nice one once upon a time when my daughter was young.  Alas, the poor thing only lasted a while - the baby (person) got sick, the starter was neglected for too long, and when the baby was better, the starter had gone off - badly badly off.

I’ve made a few feeble attempts since then, but none have really panned out.  On Sunday, I started anew using the starter recipe from Maggie Glezer via the Underground Baker.  Actually, now that I google “starter maggie glezer” I see that there are some different interpretations of her starter recipe.  Ah well, I’m committed to the subterranean baker’s guidance so we’ll see how things turn out.

So far, it looks and smells like there’s fermentation going on, and when I pull the starter apart, there’s lots of little bubbles.  This morning, instead of pitching the leftover “starter” I added 1/4 cup in to a batch of the no-knead that I was mixing up.  The bread recently came out of the oven, and while the dough had a pleasant sour tang to it, the bread itself doesn’t have much sour flavor, but does have that faintly sour aroma that you get from sourdough.

All of which is to say that I think things are heading in the right direction, and that I will be baking pretty much every day or every other day for the next two weeks.  Luckily, I’m on vacation from the 14th to the 2nd, so I can let my dough guide my schedule :)

So, wish me luck.  And if you’re in the Twin Cities and want to try some of the experiments, leave a note in the comments.