Growing your Own Sourdough Starter (levain)

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Our sourdough starter, Chad, fast asleep in the fridge.

The idea of growing your own sourdough starter from just flour and water is something that many people shy away from. Maybe the idea of fermenting something at home is intimidating or unappealing; maybe it seems too risky or complicated. Whatever the reason, it’s a shame because the process itself is actually quite easy, and the starter can be used to yield wonderful results in the kitchen! In any case, the point of this short post is to dispel those nasty rumours and let you know that with a little patience, you can make your very own sourdough baby completely from scratch!

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Carrot Cake Meets Chad

IMG_4265At the end of last year, Royce and I welcomed the latest (and possibly heaviest) addition to our library: Modernist Bread. We had been looking forward to this moment for more than a year, and thankfully we were not disappointed! The breadth and depth of this thing is overwhelming! We weren’t quite sure how to begin —  for now, the plan of attack is to make at least one recipe per week and meander our way through the recipes and techniques. While the size is intimidating, the content – thankfully –  is not. Currently, we’re in the sourdough section and we’ve been having a ton of fun with the variations!

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