Greetings from Central California
I have loved food and drink my whole life. I absolutely love fermented and preserved food. My mom says, "Sweets for the sweet, and sauerkraut for D." I could happily live on wine, beer, cheese and bread. And sauerkraut and corned beef or pastrami.
As a kid I read the Little House series many times. I loved the description of the smoker that Pa made in the beginning of the first book. The whole series had an awesome focus on the pioneer food culture. It made me want to make everything from scratch because the processes of cooking and baking are so fascinating. My mom is an awesome baker so I had plenty of time to learn and practice. She taught me about gluten when I was three-years-old.
I first became interested in sourdough starter from a recipe in the Little House cookbook. I've made attempts two or three times in the past few years, without much success. I got some rise and they were edible, but never anything I really got excited about.
I'm a high school science teacher and I'd love to create a long term sourdough project. You could basically teach the entire first semester of biology through the context of sourdough bread baking. Basically, I love everything about this and want to share that passion with my students. It makes me happy and I want that for them.
"I've made attempts two or three times in the past few years, without much success. I got some rise and they were edible, but never anything I really got excited about. "
Sourdough takes longer to rise than does commercial yeast leavened dough. Patience is the key. Let the dough double before baking; use the finger poke test.
Check out Mike Avery's site: http://www.sourdoughhome.com.
Ford
I've only been doing "this baking thing" for a little over a year. I also ferment and make sauerkraut and pickles. I love the sauerkraut on sliced rye sourdough with a hot pepper yogurt (Costco). Since the bread is baked there are no live LAB bacteria. But it's easier to digest and there is the bacteria from the sauerkraut and yogurt. Along with a cup of kefir sometime during the day I feel pretty good. No longer have acid reflux or heartburn.
As a science teacher you can probably wring more info from this PDF than I can and it might add to any teaching you do. You will note that the sponsors of this study have a vested interest in the outcome. I only think that if the study were unfavorable that they would withhold publication. You be the judge.
This study was carried out in VTT Biotechnology during the years 1998ñ2005. The research was part of VTT research programme "Future Foods" and was mainly made in the projects "Functional wheat bran in baking (1997ñ2000)" and "Functional wheat sourdough (1997ñ2002)". National Technology Agency (Tekes, Finland) and the participating Finnish cereal companies are gratefully acknowledged for partially funding the research.
http://www.vtt.fi/inf/pdf/publications/2005/P569.pdf
Have fun & enjoy.
Tom