I have always been curious about sourdough, but when I recently read that it both had a lower glycemic index than other breads and offered beneficial bacteria I decided to give it a try. I promptly ordered a starter that originated in the 1700s and a nice airy jar in which my starter would reside.
If you haven’t worked with sourdough before, it requires a bit of TLC. If it is kept on the counter, it needs to be fed with water and flour every day. If it is kept in the refrigerator, which is what I do, it only needs to be fed once a week. Each time it is fed, half of the starter needs to be used or thrown away. As a Pennsylvania Dutch person raised with the motto of “waste not, want not,” I of course need to fund a use for my starter each week. I have been eating a lot of blueberry pancakes.
I’m one of those people who tends to go overboard as soon as I latch on to sometime. I had an idea about how I could travel throughout the world with my sourdough starter — incorporating bacteria from every state, and finally every country, so that I could bake peace bread to provided sustenance to people in need. While I haven’t yet started this project, I am tempted to put my starter in the backseat of my car, neatly tucked in a seatbelt with a pillow for support, the next time I cross over into the nearby New Jersey border.