I'm hungry for some good ol' Boudins style sourdough bread, and it seems that the only sourdoughs I can find, use some type of commercial yeast in them. And although that's okay I guess, and I'm no complete "purist" - by a long shot - I think the best and strongest flavor comes from 100% sourdough starter, with nothing else added.I used to make sourdough bread from homemade "starter" all the time, but somehow I've forgotten how to do it... and for the life of me, I couldn't remember the exact instructions for starting my own starter.
So, I went looking for recipes.
And I got a headache.
Man, did I get a headache.
Because everything I've come across seems to talk at cross-purposes, has different flour to water ratios, (well, the same ratios, but in far different quantities) they tell you to keep the lid on loosely, or put it on tight. punch a hole in the lid, don't punch a hole in the lid, let it breathe, don't let it breathe too much...and on and on and on.
So anyway, I settled on this one... Sourdough Baking, The Basics, by S John Ross
Anyhow, I figure, what have I got to lose ? A little flour and a little water? And if it doesn't turn out, I'll keep on searchin'.
But... contrary to S John Ross's recipe, I'm just just going to start out with a tablespoon of flour to a tablespoon of water, and then I'll add another T of each for the next several days.
And then? Then I'll be making my own sourdough bread, baby! And it's got to be better than the pretend artisian stuff, eh?
I can almost taste it now...