Yesterday, President Trump extended the federally recommended period for isolation against the Wuhan virus until the end of April. In light of that extension, I’d like to share some personal, practical knowledge with as wide an audience as possible.

Ten years ago, I actively sought out a low-tech, hands-on hobby – something that I could do to fully unwind from a stressful day working in I.T.. I eventually settled on baking bread. Two years into that hobby, I grew and used my first sourdough culture. I have never looked back.

Today, my bread is sought by family, friends, and a few loyal customers. I am occasionally asked by local colleges to give demonstrations on baking with sourdough.

I’m pretty sure that most of the people who have bought bulk flour in the past few weeks aren’t bakers: they probably don’t have and were not able to find packaged yeast, they certainly don’t have a sourdough culture, and they most likely wouldn’t know what to do with either if they had them.

So, I’d like to help in what small way I can.

At the end of an initial Q & A section, I have included the text from material I use when I talk on sourdough.

After that in the comments, I will answer whatever questions on the subject that you might have.

----------

Q & A

Q) What is “sourdough”?
A) Sourdough is a method of leavening bread. It is what was used for millennia before factory-processed yeast became available in the 19th century. Sourdough is a mixture of flour and water in which natural occurring yeast is enticed to grow. Along with the naturally occurring yeast, a second microbe, usually something in the acidophilus family, naturally occurs as well in a symbiotic relationship with the yeast: the yeast consumes the carbohydrates in the flour and then it excretes alcohol; the acidophilus consumes the alcohol and excretes a substance that skews the pH of the mixture to acidic. This skewing ensures that nothing but the yeast and the acidophilus can survive in the mixture – as a result, a “well fed” sourdough culture is sterile and stable at room temperature. This skewing also gives sourdough its distinctive flavor.

Q) How long will it take to grow a sourdough culture from scratch?
A) If you are successful, about seven days.

Q) How will I know if I’m not successful?
A) The smell. After four or so days, the sourdough culture should smell pleasant: like beer, maybe even a hint of fruit. If the culture smells like acetone (nail polish remover), it needs another “feeding” immediately. If the culture smells bad or rotten, toss it and start over.

Q) What things can I do to have a better chance of success at growing a culture?
A) Use filtered water. Use wheat flour.

Q) What things do I need to grow a culture?
A) Flour, water, a half gallon container – preferably glass and wide-mouthed, coffee filters or something else with which to cover the container that will allow some air transfer.

Q) What is meant by “feeding” the culture?
A) Flour is food for the culture. Once the carbs are extracted, they must be replaced or the culture will die. The carbs are replaced by feeding more flour and water to the culture.

Q) If you keep feeding the culture, won’t it get too big for the half gallon jar?
A) Yes. By following the process of starting a culture, given below, the resulting culture will be just the right size for the jar. After that, the culture is ready for use: use half of the culture for a batch of bread, and replace the amount used with equal parts flour and water.

Q) Once the culture is established, how should it be kept?
A) Unless I am going to make one or more batches of bread every day, I feed the culture and the refrigerate it. Out of refrigeration, unfed, the culture will start to turn in about a day. In refrigeration, unfed, the culture will start to turn in about two weeks.

Q) How do I use a refrigerated culture?
A) Remove it from refrigeration. Wait for it to come to room temperature – you can tell by the rising action of the culture. Take half of the culture and use it in a batch of bread dough. Feed the culture: replace the amount used with equal parts flour and water. Refrigerate again.

Q) Do I need any special equipment to make bread?
A) Bread pans and dough mixers are helpful but are not necessary.

Q) Are there any health benefits to sourdough risen bread?
A) Some recent studies have shown that, since the acidophilus softens the dough gluten, people with a gluten intolerance may have an easier time digesting sourdough bread. However, your mileage may vary.

---

Please ask any questions you have. And please share with whomever might find this useful.

And most of all, stay safe and stay well.