How and why your starter works.
This article is the first in a series exploring sourdough bread in depth. Stay tuned for our starter recipe, bread recipe, and more.
Why the sudden interest in sourdough, and baking in general? There’s plenty of bread on the store shelves. That’s not the problem. Maybe it’s the relief of a time-intensive, all-consuming endeavor. Or maybe making sourdough plays a more abstract role. “I think [sourdough] bread is a symbol for home, for comfort and community,” says Daniela Galarza, Features Editor at Serious Eats.
Now—perhaps more so than any other time in your life thus far—you have the time to make a starter. You’re stuck at home. You can afford to tend to something, to give it both your mental and physical attention. Years ago, I used to work at a neighborhood restaurant in the East Village. My pastry chef at the time maintained a modest sourdough program, churning out several loaves and baguettes daily. She had affectionately named her starter ‘The Bitch.’ It lived in a crusty, red-lidded, 12-quart Cambro container with a weathered tape name tag in big, defiant upper-case letters. Every day, it was the first item on my prep list:. Sometimes I fed it rye flour. Most times I fed it white wheat flour.
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