Time to start up the sourdough again, bread time is in the air.
I let my starter die off before the summer heat makes it hard to keep the right yeasts and bacteria growing, who wants to monitor those unruly yeasties through the humidity and heat of summer?
Once the first leaves fall, it is time to get those tasty microbes doing their thing. (sorry California, looks like you need to wait just a bit longer, 106 in San Diego today, WOW)
Yesterday morning I combined 400 grams of sourdough food with 800 grams of water then added a packet of the sourdough starter.
That way I’m certain that the bread will be as lovely as I remember.
Have to admit, I have a secondary reason for starting the beasties to growing again.
On Sunday September 16th at 2pm, Dr. Rodney Ford will be in town for a presentation to the community and a discussion of his new book, Gluten Zero.
Afterwards some of the Bellingham Gluten Information Group board members and leaders will be able to share a potluck with Dr. Ford.
I’ll be posting pictures and recipes next week for the Sourdough hamburger buns, gluten-free, dairy free pear tart with blackberries I’ll be bringing to the party.
You’ll need to find your own Harvester Brewing beer. We’ll be sampling all I have on Sunday.