We have been making sourdough bread for about a month now since I successfully got my sourdough starter going. It tastes so good and is so much healthier than breads baked with commercial yeasts. This has been a great option for our family. I have been making bread 1-2 times a week. I refrigerate my sourdough starter in between bread days so I do not have to feed it as often. I set it out to warm up and feed it 2-3 times before I’m ready to bake with it. I have been using organic unbleached flour most of the time with my starter. I bought my Alaskan Sourdough Starter and it requires the white flour for feedings. I have used fresh ground wheat with the starter for my bread but have found that it is a much stronger flavor and my family doesn’t particularly enjoy it. I will just stick with the white flour until I can work on making it milder with the whole wheat…………………..
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