October 4, 2011
I love sourdough bread. There is nothing like the chewiness and savory tang of a good wild yeast, and there is something magical about making a loaf of bread out of a starter that I keep in the cupboard. This recipe makes one loaf, just enough to serve with a hearty stew at dinner.
Be warned however, if you make sourdough with only the starter, give yourself time for it to rise. I start mine in the morning, to bake in the early afternoon and still have time to cool enough for dinner. It's well worth it. Enjoy!
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