Thursday, June 27, 2013
I feel like I ought to be one of those people with their own sourdough starter living in their fridge; I want to be one of those people. I have certainly tried often enough, but the only time I have been successful was when we lived in New York. Eventually we got tired of always having to have sourdough bread or pancakes to keep it going, and it was forgotten at the back of the fridge. A couple of weeks ago, in my current baking frenzy, I decided to give sourdough another go and mixed up a starter. All was well for a while - the starter was bubbling and souring nicely. But one morning when I went to stir it, I found a fuzzy grey scum on the top. Sigh. I am beginning to agree with James Beard, who thought that sourdough bread was far too fickle for the home baker to deal with, and said that "I am not sure it is worth the trouble." At least not in Arkansas.