This year, I'm going to teach myself to make sourdough bread, I swear it. The first step was to capture a wild yeast, and that has been accomplished - in the first effort, I might add, proudly.
Below is Doug, the wild yeasty sourdough starter ( we named it Doug ). Yesterday it was bubbly and very active, so I poured off a cup of it and began the process of baking the first loaf of sourdough. As you can see, those yeasts are pissed off, and ready to fight, so I gave them some flour to fight with.
After an afternoon of mixing, kneading and baking, this is what came out of the Lodge camp stove:
Good bread, but not sour enough for my liking. I fed Doug this morning, and the wife put him in a warm spot so he would increase, and he did, no problem. I have another ball of dough rising now, and since the word is that the longer you let it rise, the sourer it gets, I think it will be an all day rise, beat down, and rise again, until the bake this evening.
To be continued....