'It began innocently enough, fueled by coronavirus-induced anxiety, extra time and a quest for hope. ... Shakespeare wrote “King Lear” while quarantined during the plague; perhaps a sourdough starter could be my magnum opus (with a happier ending).'
The process consisted of mixing water and flour, then letting the mixture sit in a warm location for 24 hours.My starter, whom I named Steve , took pride of place on top of an armoire in the living room. Classy with a K, but the spot has a consistent temperature in our charming but drafty vintage home.
For the next five days, I vigorously stirred the mixture every 24 hours, added more water and flour, and watched the bubbling surface as it gave off an increasingly yeasty and sour smell. In Secret Sourdough Starter Society lingo, I was “feeding” my “mother,” a practice aimed at fermenting the bacteria and bringing the wild yeast to life.
The experience of creating a starter is sort of like having kids or adopting a puppy. You don’t really know what you’re getting into, and then almost overnight your conversations and Instagram feed is awash in doting stories and images of every fascinating stage of development. I am not alone in over-posting. Casual scrolls through Twitter and Instagram prove the existence of an active online community of #breadnerds and #sourdoughstarter enthusiasts swept up in the quarantine zeitgeist.Who knew our collective instinct would be to tie on an apron and reach for the flour? Friends, whom I never suspected of harboring starters, shared that they feed theirs every day. Every day? Others assured me weekly, or even less often, would be fine.
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