A few years ago a friend of my mothers sent me a sourdough starter through the mail. I was terrified that the white powdery substance would be inspected as some chemical war of terror, but it made it safely to my mailbox in just a few short days — from North Carolina to good ol’ Virginia.
Sourdough was a brand new thing to me. I loved eating sourdough, but I never understood the complex science behind it. I’m a fermenting queen now, but back then? No way. The history of sourdough is simple. People needed an option to preserve and make something on a regular basis. Fermentation was one of the very first ways of preserving food for our ancestors. Yes, it came long before canning.
But with something so simple, I failed. I failed miserably the first time. I even had to ask for more suspicious white powdery mailed substance so that I could start all over again — and then I failed again. Eventually I gave up because I didn’t have the time for this complex science. Recently, however, I discovered it’s not science at all, but an art.
Here is a quick recipe for your very own starter and bread.