Don't know if anyone here would be interested in making sourdough bead or not, but here goes .
I've been intrigued with sourdough bread since the first time I visited San Francisco in June, 1981 .
A high school friend on mine had lived there since 1974 and had a personal friend that owned and operated a small neighborhood bakery that specialized in sour dough breads .
I found a website in 2006, that sold various varieties of dry sourdough culture .
So I ordered a dry culture and a book on sourdough bread .
Tto make a long story short, I didn't follow through on keeping the sourdough culture alive due to my work schedule and it 'died', pretty much lost interest until this past November when I was on my yearly 5 week vacation .
One section or the book that I received with the culture has a section on starting your own culture from the local environment .
I put out a plastic food container with two cups of generic flour and two cups of water, mixed it up , placed a fine mesh screen over the top to keep out insects and the like and place it outside in a sheltered place where it can't get rained on and to keep it out of direct sun .
It is recommended that you stir the mixture at least twice a day, to prevent a skin from forming on the mixture .
After about three weeks, I went out to stir the mixture, I had forgotten to stir it for about two days .
So a skin had formed on the top, I removed the skin and found there was foam under it .
I brought it inside, mixed this 'culture' with two cups of flour and two cups of water, in 12 hours, the mixture had overflowed the container it was in .
I've been using this 'culture' for two month now in everything from bread, pizza, biscuits, banana date bread, etc ......... .
If you want to try this yourself, not difficult at all, just a bit time consuming .
