Have you ever had a really good slice of sourdough bread? Crunchy on the outside, fluffy on the inside, and overall just a complete piece of bread?
Well, making sourdough isn’t as crazy tough as some make it seem. Yeah, there’s some practice to it and you have to pay attention for about 2 minutes a day, but it’s worth it.
Each evening, I take a little bit of my current sourdough “starter” and add some new flour and new water to it. Do that for 5 days and you’re ready fore a loaf of bread. There are more details that come to play and I’ll definitely share as we go along, but I’m just excited you’re here.
I took some time to dehydrate the starter I have when it’s at peak maturity and then I divide it into 10 gram satchels for people to purchase if interested. I love being able to share this with the world and once you get a starter going, it just keeps growing until you tell it to stop.
Finn and Flour Farms 