Creating your own sourdough starter: the path to great bread

[Major Nikon]

I recommend getting a kitchen scale if you don't already have one.

They mention de-chlorinated water, but don't tell how to make it. Fill a pitcher with tap water and leave out on the counter overnight, loosely covered. Voila, de-chlorinated water.

Sourdough.

Whether it conjures up a crusty, flavorful loaf of bread or a bubbling crock of flour/water starter, sourdough is a treasured part of many bakers’ kitchens.

But where does the path to sourdough bread begin? And how do you start?

Start in your own home kitchen. And begin by creating your own sourdough starter.

http://www.kingarthurflour.com/blog/2012/04/05/creating-your-own-sourdough-starter-the-path-to-great-bread/

[Warpy]

1. I did a starter a few years ago out of red grapes

After it had worked for a couple of weeks, the aroma was wonderful and so was the flavor it gave to my bread. The rising ability, not so much. I had to add some dry bread yeast to the mixture to get something that was usable as daily bread rather than cut up and used for melba toast.

If I could still eat wheat, I'd do it again in a heartbeat. The bread I made out of it until I had to leave town again was wonderful.

[Major Nikon]

2. I've been thinking about giving this a try

Also found on King Arthur's site:

http://www.kingarthurflour.com/blog/2011/03/03/gluten-free-and-high-fiber-whole-grain-bread/