This Sunday I finally got some sourdough starter brewing, hopefully by next weekend I'll be able to start making delicious sourdough loaves again. I had some great starter going in Vermont, but as my move got closer, I began neglecting it, and it was past the point of resurrection by the time I left for DC.
My fresh batch should taste different since Maryland undoubtedly has different wild yeast than Vermont, although a bit of domestic yeast thrown in the mix should insure that it won't be too different from the old starter.
I am looking forward to fresh sourdough loaves, sourdough bagels, and sourdough waffles from my waffle iron. I have been cooking and baking less since I began working 9-5, but I'm hoping to get back to it on weekends.
I ordered some goodies from the KAF website to help get myself back on track - some whole grain mix to throw into breads to make multi-grain sourdough, some potato flour to add moisture to bread dough, and some pumpernickel flour to make delicious fall loaves. I'm excited to work with these new ingredients to add some variety to my baking.
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