How I Sourdough

Hello from quarantine, my long-lost blog readers. I know I’ve neglected you for a while — I’ve shifted all of my energies to Instagram and my podcast — but something has happened during this strange time that calls for me to dust off the ol’ food blog and tell you about it. And that something is that I’ve become one of those sourdough people.

I know, I know: there’s a lot of uproar about making sourdough right now. For starters (haha: sourdough humor), you need a LOT of flour to make it. Not just to make a loaf, but to feed the starter that’ll give your loaf rise. I bought some red fife whole wheat flour on Anson Mills website a few weeks ago that’s been sustaining me, along with their bread flour; but when that ran out, I went to Central Milling and bought three fifty pound bags of flour. At the time, I didn’t really visualize in my head what that looked like (it seemed like a good deal); now I have three enormous bags of flour in my kitchen that I can barely lift, let alone open. (If that sounds selfish to hoard all of this flour, don’t worry, I’m giving lots of it away; and baking loaves of sourdough for friends which I put in my trunk, so I can stay six feet away upon delivery.)

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