My oldest son and I are doing some experimenting with sourdough starters.
He is working on one with 'wild' yeasts found in the air, which is the purist version, and the most temperamental. I decided to try one that uses raisins.
You have to use unsulfured organic raisins though, because the natural yeasts on them are still intact. I added a cup of water to half a cup of raisins and waited for three days. They were just sitting there for two days and not doing much. But then I put them over in the warm corner near Bruce and boom.... I had fermenting raisins!
I was so excited I made a little video to share with my son. I know it's not all that exciting to look at, but to me, it was my science experiment achieving its goal!
That day, I strained the raisins out and used the liquid to add the flour to. It has been a happy, active starter for three days while I continued to feed it flour and water. Last night I scooped out a cupful and began the breadmaking process. This morning, I added honey, salt, a little olive oil and more flour. The dough is rising in Bruce's toasty corner. Hopefully, by the end of the day, I will have a loaf of sourdough bread!
Turns out, it's a perfect day to be indoors baking... because this is what it looked like a few hours ago... I kid you not.
The lion and the lamb got their signals crossed this March. 🙄
