Friday, April 16, 2010

Welcome to the wonderful world of sourdough!

It seems every time I introduce someone to sourdough, they have lots of questions about how to get started with their own starters and recipes. So I have decided to start this “basics of sourdough” blog that will contain everything I know about sourdough. Since I am continually finding new recipes to try, be sure to check back once a month to see what’s new.


Let me start by saying that I am not a professional cook by any stretch. I'm just a mom who cooks for my family. I will not confuse you with the hydration percentage of my starter since I have no idea how to know what that is. Just down home, common sense cooking. I want this blog to have the best sourdough recipes available.

Here is my intended Table of Contents for this blog:

1) Sourdough Starter:
Choosing a container
Creating your starter
2) Recipes
3) FAQs
4) Resources

*Please bear with me while this website is under construction!*

Three things that will make my sourdough blog different from the others:
1 ~ I will only print recipes I have tested myself.
2 ~ I will first print my recipes, then I will show a step-by-step version with photos. This will not happen immediately since I want to get my recipes posted quickly, but this is my goal.
3 ~ Since 6 of the 8 members of my family are allergic to dairy and eggs, my recipes will be listed with the option to make them dairyfree and eggfree. Sourdough is perfect for omitting these ingredients!
For margarine or butter, I almost always use Fleischmann's unsalted margarine. (The salted variety contains whey.) For milk, I always use Ricedream's rice milk, organic, original, plain.

Since our family is allergic to egg whites, we eat this mayonnaise. (Our family does not eat mayonnaise a lot.)

**The bread shown on the upper right hand corner is made with the Easy No Knead Sourdough Bread recipe.**