I started my own sourdough starter.
I mentioned in another post that I tried to rehydrate my former, now dehydrated starter without any good results. As I got tired of feeding it, without much in return, I decided that, with the Lord’s help, I would try making a starter. So I did.
It worked. I asked the Lord, if he wouldn’t mind, would he please help me with this adventure so I’d be able to capture the wild yeast in the air here, in CDMX, and use it to make my bread, not having to rely on yeast from somewhere else in the world.
So, on the evening of September 1st, I put 10g flour, and 10g spring water into a small jar, gave it a vigorous stir, covered it with cheese cloth, and let it do its thing. Nothing happened for 2, or 3 days, but by day 4, having continued with the 1:1:1 feeding, (10g initial starter, 10g each flour, and water), I noticed that the mixture was gaining in strength, and volume by the end of the day.
I have continued this same routine, making one mistake, however. The morning before last, I accidentally added twice the amount of flour, and water to the original 10g of starter, and by midafternoon, the starter had risen above the rim of the small jar in which it was living. I ended up dividing it in half, putting the overflow, so to speak, into another jar of the same size.
Well, that was wonderful. I (we) did it. I was able to make a sourdough starter from scratch in my very own little kitchen, my very own, very cool little kitchen, in less than 2 weeks. I’m thankful, and amazed, and am excited to use it to make a levain, (the amount of starter needed for a specific loaf of bread. Google it.), and get going on making my first ever, (I think), from scratch loaf of sourdough bread. (I can’t remember if I did this while still in the US or not. If I did, it was too long ago to remember.)
I’ll let you know how it turns out, but I’m confident it will be the start of something wonderful.
Until next time, stay happy, and healthy in the Lord.