Creating and maintaining a sourdough starter

To make naturally leavened sourdough bread, you will first need to create a ‘sourdough starter’. The starter will act as a leavening agent to make the bread rise, but it also plays a key role in developing the flavor and making the bread easier to digest. An active and well-maintained sourdough starter will go a long way in helping you produce some serious bread. It all starts with two ingredients – flour and water. Continue reading

Bread, grain and microbes.

My personal venture into the world of bread making really kicked off when I watched the documentary ‘Cooked’ produced by Michael Pollan in early 2016. It’s a four-piece documentary on how humans have come to cook food using fire, water, air and earth. He delves into the magical world of sourdough bread-making; sharing a history on the first loaves of bread, an insight into grain cultivation in Morocco and how much the culture, and so many other cultures, depend on bread. He interviews a food scientist at Davis named Bruce Germen, who told him that “if I gave you a bag of flour and water, and you had nothing else to live on, you could live on that for a while, but you would eventually die. But if you take that same flour and water and you bake it into bread, you could live indefinitely.” Continue reading