2012 January : Cafe Fernando – Food Blog

Quite exciting compared to yesterday! The volume of the sourdough starter increased by almost an inch. It is very bubbly and a dark crust has formed over the top. Smells like stinky cheese. Actually, the smell is so strong that I can't go anywhere near it. This means the culture is very ripe. It is time to do the first feeding.

[Continue reading “Sourdough Starter – Day 3” →]

This must be the least exciting day of the sourdough adventure. It has been 24 hours since I started making my own sourdough starter. There's a light crust on top. It didn't rise a bit and smells nothing like stinky cheese. I can see signs of life around the edges. The book mentions bubble formation happening after 2-3 days. Is my sourdough starter maturing faster than expected? I'm not sure. ...

[Continue reading “Sourdough Starter – Day 2” →]

Learning how to make a sourdough starter and maintaining it as long as I can is at the top of my to-do list this year. It takes a lot of time and patience - both of which I'd like to reserve for the book I'm working on - to master the art of sourdough bread, but I just can't get the bread I ate at Tartine Bakery out ...

[Continue reading “How to Make a Sourdough Starter” →]