The Basics of Keeping Sourdough

As I walk about the farm, I ponder a deep question of life: “Why do I prefer to eat ‘local’ food when I travel?” 

Seriously – I’m hundreds of miles from home and wondering where the meat on my plate came from. Shouldn’t the meat be wondering where I came from? If I’m far from home, none of the food will be “local”, right?

But no, wrong.

Here’s what I think about food: It tastes like its land. So to me, eating at a local restaurant while traveling is getting to know the place better – literally eating it up.

And how does this all relate to sourdough? Sourdough is a unique part of the food world. It’s using local, wild yeasts to leaven bread. How cool is that? That’s why sourdough from different localities tastes different – even if starter were imported, it would soon change to the local climate. Having a bread that’s completely and uniquely Little-Brook is quite enough of a reason to keep sourdough starter.

Here’s how I do it:

 

 

Thanks for watching! Keep posted for next week’s sourdough recipe.