I do sourdough.

I don't eat a lot of bread, but when I do, I really prefer a dense, sour loaf.  No surprise when I read that most commercial sourdough breads were actually "sour enhanced" through the addition of citric acid or some damn thing.


That's when I started playing around with sourdough.


Axiom #2:  Sourdough IS NOT rocket science. Ignore all the crap you read on the web about weighing your flour and water and getting your starter from someone's great grandmother.  It's really simple, people.

. . . just feed it once in a while

Sourdough is just a bunch of yeastie-beasties that naturally exist in our environment (like on that lovely, fresh, local wheat flour which you bought at the farmer's market), and would happily reproduce at room temperature with the addition of some water.

Sponge after 9 hours - NO added yeast

Okay, so I'm not going to go into a whole lesson on baking with sourdough here.  I'd have to charge money for that.  (Hey, that's not a bad idea . . . .)  And I'm really not a purist.  I will use a little commercial yeast to get a higher loaf or speed up the process.

Oh yeah, and there's sourdough pancakes (OH YUM) to cover another time.  Definitely superior to any other sort of pancake.

Here's some bread.

A really nice, crusty, dense, sour loaf.