sourdoughMarch 27, 2011
add a cup of water to a cup of flour and stir.
next day, remove half of that, and add a half-cup water and half-cup flour.
feed like this for a few days.
THAT’S IT. that’s the whole starter.
i used this recipe – check it out.
it’s by far the most amazing bread i’ve ever made. light even when the dough is too dense (my fault; didn’t add flour slowly enough,) wildly sour, absolutely perfect. coating the sides in olive oil made a croissant-like, flaky crust.
add a cup of water and a cup of flour to the starter.
2 c sponge (save the rest for your next batch of bread!)
3 c flour
2 T olive oil
4 t sugar
2 t salt
this is the best bread i’ve ever made. ever.