New Starter In The Works
I love wide open spaces like what you get just north of where I live in Eastern Idaho. Montana! There is nothing bigger and they grow a lot of wheat. So I am in the process of activating a new starter, Big Sky - The Montana Sourdough Starter.
Sometimes I think I have too many starters. This will be Number 12! The cool thing is all my starters are different. Different smell and taste. Some are mild and some are strong. Almost too strong. It takes a stronger cook to master some of these but when you do, oh man!
It's hard to believe I have been doing this as a hobby most of my adult life and I just started selling them five years ago. I don't make any money doing this because it's a hobby and my opinion is you are not going to get rich selling sourdough starters. It's the love of sourdough that keeps me going.
The yeast you buy in the store or is used in the loaves of bread on the store shelves is highly modified. I would go so far as to call it a GMO product. It's like the chicken breasts you buy in the Meat Department, genetically modified chickens that get slaughtered at just six weeks old because they grow at an alarming rate. If they were not butchered they would no longer be able to walk and they develop cancer quickly. Should we be eating this stuff?
Sourdough yeast is natural. The yeast is a naturally airborne organism that attaches to wheat, grapes, berries, etc. It has not been modified in any way. The sourdough yeast in 100% Non-GMO and it tastes really good.
It was not all that long ago when pretty much EVERYONE at some form of sourdough bread on a daily basis. Today we mostly eat bread made from modified yeasts that are designed to do one thing fast and die. It's impossible to take a package of yeast from the store, activate it, feed it and dry it for future use. It's specifically been modified so that it cannot be grown at home. But sourdough is a freely given organism which does not care if it is refrigerated, frozen or dried for long term storage and use.
There are disadvantages to sourdough for sure because it has to be fed every day or stored. Luckily, once fully thriving, your sourdough colony can be fed a tablespoon of flour a day to keep it active. When you use it you can pretty much dump out almost the entire jar of starter and feed it and it will thrive very quickly. The old tradition was to save half of your starter when feeding it. I found this to be nonsense. When I made bread once several years ago I accidentally dumped 99% of my starter into the mixing bowl without thought. When I realized my mistake I tried a normal feeding of 160 grams of flour and 160 grams of bottled spring water. It thrived! I was so relieved.
Anyway, I will be posting my Big Sky sourdough starter on my order page real soon. Go make some sourdough something! Bread, biscuits, pancakes, a cake or whatever else you can think of and enjoy. Later.
How To Order