also recommends making starter from scratch, noting that the process can take anywhere from one to two weeks to become active. You can use starter in almost any baked item, she explained to me, but with a caveat: “The key thing to remember is that there is much less yeast, and more unpredictable yeast, in a sourdough starter than in a package of commercial yeast,” adding that a starter can be almost 100 parts bacteria to one part yeast.
“While it improves the flavor of everything it touches, it also works very slowly," she said."The rise times require patience and attention. Your best bet is to find a sourdough specific recipe for what you want to bake. But since sourdough predates commercial yeast, almost anything you can think of can still be made.” Jensen also mentioned the beauty of baking with
Yes. I cannot get flour, anywhere! geez.
Luckily flour and yeast have gotten better. I hear the next hot item is going to be.... hair clippers.
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