I began the process of creating my own sourdough starter yesterday. I am using SourdoLady's wild yeast recipe. I will be feeding it for the first time today, and I am so excited. I had no idea it could be so easy to make my own.
I am still a bit wary of using starter though. I realize it replaces commercial yeast in any recipe, but I get a bit confused by some of the directions I read in recipes. What does it mean when they ask for a starter at a specific hydration? And how on earth do I measure that? Additionally, is there an easy way to convert a recipe that calls for instant yeast, or dry-active yeast, into one that uses a starter?
I still have a while before my own starter is even close to being ready, so I will be reading a lot about this until then. I can't wait to use it!
I've been lurking around the website for a while now, and I have tried dozens of recipes. I LOVE THIS PLACE. I truley feel like I'm at home. I have been baking my entire life. I began baking at my grandmother's knee as soon as I could. She taught me a lot. Unfortunately she is no longer able to bake in her own home, so I inherited her baking tools and I am determined to carry on her tradition of wonderful baking.
I have learned so much on this site already. It is a pleasure to have so much information available, and the creativity of the people at the Fresh Loaf is absolutely inspiring. I am a poor college student at the moment, but I do plan on purchasing some of the books I see mentioned most often. I also wish to sell some baked goods, but unfortunately Montana laws make it a bit difficult to do so unless I want to only sell at the Farmers' Market. I am trying to find a commercial kitchen to rent from time to time.
Anyway, I look forward to learning much more. It is so nice to find others that share the same passion as I do.
Anyway, Just wanted to say hello. I'll be posting pictures of my baking adventures soon!