Flour and Water Pride

Is it weird to be proud of flour and water? It isn’t when that flour and water makes an active sourdough starter.

Recently I read a post in a Facebook group from someone who was having a hard time getting her sourdough starter to become active. She said it was not doubling like it should when it was at its peak. She explained her steps, when she had started the process, and her disappointment. She was ready to throw in the towel and abandon this healthier way of bread making.

The responses from other members of the group were well meaning but very technical. For anyone who is new to working with sourdough and floundering this is not what they want or need. Simplicity is the key. I know this because.

I was in her shoes a few years ago. Yes, I jumped on the sourdough bandwagon during c*vid. After all there was no place to go, the store shelves were bare, and I was going a bit stir crazy. I realized I needed another skill in my new “independence from the norm” treasure chest. I took out every sourdough book in the CW Mars library, both print and digital. I read, I studied, I watched professional bread makers create artisan loaves so beautiful they were like works of edible art. Then I broke out the flour and filtered water and began.

I weighed everything out precisely, mixed it in a mason jar and watched all day. Patience is not one of my strong character traits. I fed it again in the evening and hoped it would be bubbly in the morning. It was not.

My tastebuds were waiting for sourdough bread like I had tasted on a high school class trip to Spain, but instead I was staring at a jar of the clay mixture that I used to make with the kids. I hit the books and You Tube once again.

Every set of directions was complicated and said to discard half of what was in the jar. I didn’t know any better, so I took out half and threw it away. This went on for days or maybe weeks before I started questioning why I was wasting so much of this precious substance that was now very hard to come by. My starter had also not gotten all big and alive. I was getting discouraged. Then it happened. I found a recipe for waffles using the discard.

No more storebought frozen waffles for this house. No more prepackaged mix that contained a bunch of who knows what. I could whip up a bunch all at once and freeze them for later. It was the accomplishment that I needed to stick with it.

Eventually I was able to move on to English Muffins. Not the prettiest to look at but they were homemade, and they tasted just like the famous brand.

As the starter got stronger, I finally was able to make the most delicious dessert chocolate bread, rolls, and sandwich bread.

Then summer happened.

I put my first starter in the refrigerator and forgot about it. I tried to revive it in the fall but, Yeah, I killed it good. I started all over, but since I was back to work the constant feeding, discarding, and baking when it was at its peak was too much. My poor starter never stood a chance. I killed another one.

When Homesteading Family held a sourdough challenge, I had to participate. I was still craving the taste of real sourdough. Carolyn teaches using a bowl instead of a jar and there is no science degree needed. Simple measurements and simple directions.

I did it! I had accomplished a loaf of sourdough sandwich bread.

There was no turning back. I have returned to using a quart mason jar with a coffee filter on top because the bowl was taking up valuable countertop space. It is the easiest and perhaps the laziest method I can think of. A heaping 1/4 cup organic all-purpose flour and 1/4 cup filtered water. Mix it well with a wooden spoon, cover with the coffee filter, and throw it back in the corner.

When the jar gets too full, I pour half into another clean mason jar which lives in the fridge until I can make something that does not need fully active starter. When I pour out half, I transfer the countertop starter into a clean jar and work the feedings and baking around my schedule. Easy peasy.

So, if you think that you cannot balance sourdough and real life stay tuned. I will write a separate post giving you tips to get you on your way. If I can do it with my crazy schedule, so can you. Soon you will have Flour and Water Pride too.

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