I have a new pet project! Sourdough. My mom got a really nice starter from someone in her area, and she’s shared it with me. It has a lovely fresh-sour (does that make sense?) scent and bubbles along so happily
I’m storing mine in the fridge so I only need to feed it once a week, but after being pointed to the recipes on King Arthur’s website (and in their bread books too) I don’t think I’ll have any problem using the starter that gets removed each time I feed it.
Last weekend I just made dough. Good, old-fashioned bread dough. I divided the starter, fed both halves, stuck one back in the fridge, and let the other bubble happily on above the wood stove. That evening I added flour and water, kneaded, and rolled out the dough.
I put down a layer of caramelized onion and sausage, rolled the whole thing up stromboli style, and let it rise in a barely warmed oven.