Did you know that all you need to make a sourdough bread starter is flour and water?

Seriously, that’s it. Flour. Water. 1/4 or 1/3 or 1/2 cup of each, stored in a jar left to ferment. Feed it the same amount daily for 8-10 days when it is super bubbly and then use it to bake bread! If you don’t want to keep feeding it everyday you can put it in the refrigerator to halt growth.

I’ve been experimenting with different sourdough bread recipes and while the breads I’ve made so far are, well, so-so. I somehow need to make them EXCELLENT. Don’t get me wrong, the bread soaks up soup like a champ and is good enough, but I want it BETTER.

ANY ADVICE?

HWMMS thought that perhaps not mixing it as long…I think I need to make larger loaves.

I’m soooo trying these next: Sourdough English Muffins.