Sourdough Baking
written by Oren Yaari @oren.yaari
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When was the last time you spent quality time with flour and water? Creating a product from scratch using less than 4 ingredients? How about watching something grow from start to finish?
For most people, it’s never.
What I love about flour and water is that they have existed for a very, very long time. Without them, humans would be screwed!
They remain vital for our survival - each containing powerful life force energy.
When mixed together with the help of surrounding bacteria cultures that naturally exist in the environment, you end up with fermented dough - and thus the sourdough!
So roll up your sleeves, sprinkle some flour on the counter, and put away your phone…it’s time to get to work!
Fresh bread,
made with love.
The sourdough baking process isn’t like your normal bread or dessert baking. It requires a bit more patience as you lean more into the natural world and process opposed to traditional additives.
You simply use flour, water, salt, starter, and oven.
It’s easy to try. But mastery takes time, and that’s the fun.
Sourdough starter
The unique element of sourdough baking is the use of a starter.
This is a combination of flour, water, and the natural bacteria in your environment.
Over time, this combination naturally ferments as you feed the bacteria and allow it to bread down the gluten in the flour. This is what makes sourdough so friendly to gluten-free diets.
Testing
Your first sourdough bread will likely turn out different than you expect.
And so will your next few.
Getting that perfect sourdough takes lots of practice and time. Most importantly, each bread will always turn out differently no matter how exact you do it each time.
Embrace the differences! It’s still tasty no matter how it looks.
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Discover more of Vikki’s kendama journey on Instagram @flying____v.