“My thing is my sourdough starter”
How does one start and keep a sourdough? It sounds like a skill worth having.
A sourdough starter is literally almost as much work and worry as a baby!
Here’s a good site with info on the process:
My ‘special’ thing with obtaining my wild yeast was I put my initial batch of starter out at the small garage winery one of our neighbors had. It gives a tangy taste to the breads but the fun thing is when you put an egg wash on the crust it has a sweet taste even if I don’t put sugar in the recipe!
I also don’t pour off any liquid from my starter. I’ll just feed it dry ingredients to soak up any excess and that helps to keep it tangy. And I NEVER add baking soda! I tried it in a test batch and it ruined the taste.