Starting sourdough, yeah, it’s a challenge. But so worth it!

Making a sourdough starter isn’t hard. You mix equal parts flour (I used whole wheat) and water (bottled, so there’s no chlorine) in a bowl, cover it lightly with plastic wrap so nothing gets in it, but it can still “breathe” and then leave it. Stir it down once daily for three days and voila. You should end up with a yeasty, bubbling, warm mass of fermented grain that can be used in place of commercial yeast to make bread.

Why? You might ask. When you can buy perfectly good bread at the store?

If you like food (which I do) and you like the science of nutrition (ditto) and you’re a creative type up for a challenge, this is a fun one. I was looking for a fun challenge and I also get a little bent out of shape about how badly bread is maligned in current thinking. In fact, according to Michael Pollan, see earlier post, it’s not that bread is so bad for us. It’s that some bread as it’s made today is bad for us. Whole grain bread, made with minimal ingredients, and sourdough culture instead of fast-acting yeast, is a whole other ball game.

Grains have a natural protective shell that allow animals and birds to eat and then disperse still-viable seed that can then take root elsewhere, propagating the plant. Eating a bag of wheat won’t provide you with much bio-available nutrition.

Grind that wheat into flour and the nutrients become far more available. But still not great.

Enter the magic of fermentation. Introduce friendly bacteria in the form of sourdough starter to that mix of flour and water, give them time to work, and they break down that protective shell for us. The nutrients in the grain become far more digestible, providing a higher-quality food product.

Not to mention more delicious. Come back tomorrow to see what I baked.