Country Living Series

Sunday, December 11, 2016

Modern description

Don, Younger Daughter, and I were discussing sourdough starter last night, specifically the San Francisco sourdough starter. Younger Daughter was asking how a starter can be continually cultivated.


"So you just add flour and water and it has the same taste as the original starter?" she asked.

"Yes."

"So it’s like copying and pasting food, then?"


Yes, that about sums it up.

6 comments:

  1. My experience has been that the first batch tastes like the original; subsequent batches are using local wild yeast, and not the original, so the flavor changes. After a few batches, my San Francisco sourdough tastes like....well....North Carolina sourdough! Still delicious, but not the same.

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  2. Thanks for this, I'm always looking for a good starter recipe. One question, though.

    Like you, I use my bread machine, and don't bake it by hand. Do you use your bread machine for this recipe, or do you follow his detailed instructions? Thanks!

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  3. You haven't mentioned Older Daughter in a while. Is she doing ok? Perhaps she could do a guest post at some time. I would be interested in hearing her experiences as a rural-raised lady now in a big city and among city-raised folks. I have no doubt that she is thriving, but it would still be fun to hear her perspective.

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  4. Sound like you and Younger Daughter are cloning without a license.
    Montana Guy

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  5. Reminds me of the conversation my youngest granddaughter had with my daughter-in-law while she was pregnant with my youngest grandbaby. Caylee asked, "What is it that comes out the baby's belly?" Mom replied, "The cord." Caylee answered, "So, when the baby is fully charged she will be born?" Mom, laughing, said, "Yes, something like that." Kids, you gotta love 'em!!

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