You’ll be breaking bread, and probably other things, making this nourishing, folksy, crusty-chewy-tangy bread. Nothing could be more straightforward, right?
Starter will begin to ferment anytime between 2 and 131 days. Once at least 3 bubbles per square centimetre begin to percolate, you can declare it alive and prepare yourself for the disappointment it is plotting to wage against you. Live sourdough starter is a sentient being and not unlike a petulant child in its capriciousness and capacity to make alcohol appear.
*Optional: If you have come to your senses at this point and aren’t prepared to bake an entire loaf of bread, you can put the starter in the fridge andIf you’ve resolved to see this through, add more flour and water and just the right amount of salt to make dough. Add until dough reaches somewhere between the consistency of
to the tactile resistance of a squid brain roasted to medium-rare. Recipes vary and will not align with your current level of skill or knowledge.Let the dough rest for 30 min to several hours—we can’t tell you how long because it depends. You’ll just know when it’s had enough rest by gauging the notion that if it had arms, it would stretch contentedly.
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