I’ve been trying to capture a culture of wild yeasts and other microbes to create my first bread starter. After about 10 days of obsessing over the virility of my fairly flacid cup of goo that was meant to be a starter I finally had success the other night. I was actually about to give up on the whole notion of capturing a starter in my apartment and throw the whole thing out, but I fed the brew one last time and found, in the morning, a bubbling mess of sour smelling bacterial culture. Yay!
My first sourdough follows below:
Pain Au Levain Naturel
Recipe:
Flour, Water, Salt
Tags: bacteria, baking, bread, flour, food, pain au levain naturel, starter, yeast
OH MY GOD I’M SO JEALOUS
Can you give me some more deets on starting a culture?
well…in terms of starting a culture it’s pretty straight forward, but there’s a bit of science behind it and some tricks that can help to get a healthier culture started off the bat (such as lowering the pH with apple cider vinegar and stuff). I would love to go into detail here, but I really just recommend reading some articles on “levain” or “starter” …there’s a lot out there.