It all started with this sign and the wonderful aroma of sourdough bread wafting through the air. We were still on vacation and spending the night in Petaluma, California. I was walking our dog, Annika, when I came upon this sign for a commercial bakery that did not sell to the public. I was reminded of the past when I’d baked my own sourdough bread. The process has always fascinated me, and history tells us that the 1849 gold rush miners carried some of their own starter. I knew that, when our vacation ended and we returned home, I would locate my old recipe and begin to make the starter batter.

If you are not familiar with the preparation of sourdough bread, it begins with a starter batter that is used instead of yeast. After the preparation of the bread, one cup of the starter is stored in the refrigerator until the next time it is needed.  After the initial preparation of the starter, which I will show here, the batter rests for five days and gathers strength. Waiting is the hardest part.

Ingredients needed: Bread flour, honey, active dry yeast, and water.

3-1/2 cups bread flour

2 cups warm water (105-115° F)

1 Package of active dry yeast

1 tbl. of sugar or honey

Sprinkle yeast into 2 cups of warm water and stir gently.  Let rest for 5 minutes.  Next add 3-1/2 cups flour and 1 tbl.sugar or honey. Blend well.

Once blended thoroughly, cover the bowl loosely with plastic wrap and cover with a cotton towel. Place in a warm draft-free place (80-85° F) for 5 days. Be sure to stir once daily.  When preparing sourdough starter it’s very important to use glass bowls and wooden spoons, no plastic. When later storing the starter in your refrigerator, use a glass or stoneware container.  Cover lightly, as gasses that form can break the container if it is sealed too tightly.

As I post this, my starter is in its third day.  I will continue with this post when it is time to prepare and bake the bread. See you then.