Yeah, so, OK then - I did a forum search for the word "sourdough" - ha, not a single match.  Yeah, it's not a music topic, but, this is the Breakroom, where, within reason of course anything goes - and we've had lengthy posts discussing the home-roasting of coffee and all the chat about the first crack and second crack (in Scotland, that means the first joke told, then the second....  different lives, what? ).  

The absence of sourdough references astonishes me, because it is all I see on social media platforms.  (well, fair enough, the posts I see are probably targeted at me, because I referenced sourdough on some darned Google or FB search somewhere, some 5 years ago!!!!  Yeah, so, it's my fault entirely... fair point...)

Anyway, I have baked bread of various types since I was a student- and yes, that was 50 years ago.  I wouldn't call my attempts at bread-craft "artisan bread making" but - I, my good lady, and our visitors always like the outcome.  Some are plain, some are flavoured ( I made sun-dried-tomato-and-olive soda-breads before the term was ever fashionable- and my onion-herby loaves are to die for ! ).  We have a "breadmaker" - which - I would say I use (for the yeast based breads), oh, maybe one in 4 or 5 times if I'm too busy and pushed for time to spend 10 or so minutes kneading dough, another 5 to clear the mess, and another ten lost knocking back and cleaning-up following the initial rise, prior to cooking.

Up till now I've only ever made bread using instant/dried yeast, or soda-style-breads - never had the time to attack the sourdough technique.

We only rarely purchase store-bought bread - but when we do, it's usually a sourdough loaf.  The sweet/sharpness has always fascinated me.

So, I am on a mission.

And back to the various social media and web-site posts - the whole thing (the actual MAKING of the starter in the first place) varies enormously.  [ But, clearly, they all work, either in shorter or longer time, or develop with a more intense flavour and so on]

I had to go research the chemistry on this ( OK, I understood the basics, but there is much more to it than I realized ).

And as for the actual bread-making, once the starter is well established and active - some recipes call for like 25g starter, but, can take a day to rise (and that's in "normal temperatures" - 2 days in a fridge!!!) and some- much "quicker" ( if you can call it that, can use almost 10 times that amount of starter, and proof in around 5 hours).  A "normal" dried/active yeast mix will proof/double largely within an hour (hand made, not the breadmaker)

It looks like in some way - it doesn't matter - so long as you have a good, stable, well activated starter.  The lower-amount / chilling  longer proofing time appears to yield a more intense flavor ( and THAT'S the one for me! )

Anyway - I know - this is FAR away from music - although - the way I understand music is through the math, physics and science behind it ( the PLAYING of course transcends all that - or it should once you have the piece "nailed" ).   I see a similar thing with the sourdough - understand the science and chemistry - and you can "tailor the end result" to the outcome you want.

A bit like working through a score getting it as "perfect" ( if that means anything ) as possible - THEN - (for soloing, of course) throwing the score away and just playing it "the way YOU feel it in the here-and-now".  Must read like heresy to some, I appreciate that - and that's fair enough - no problem- we're all different, but to my mind, that's what brings our individuality into whatever we are doing ( playing music, or making a sourdough starter - I see no real difference ! )

Sourdough (the starter) is a living thing of course, and has to be treated as such to be kept alive.  Many family created starters, generations ago, still survive- the original starter can have been, 50, 70, 100 years, or even more, old.  And this is what enthralls me.  These starters often have names.

This is my first attempt, and, were it to be successful, it will be called "Old Schoolhouse Majestic"  ( or, just "Madge" for short )

I just did my initial flour/water-mix today ( not telling you what it is, it's a secret! ), and I have chosen the "slow-path" for the creation of the starter ( as I will do when I use it once it is ready to use for bread proofing ) - so this may take some 8 - maybe even 10 days before I have a viable, weekly regenerable sourdough "sponge"..... and possibly 12 days to my first sourdough loaf.

But, after that, my "feeding regime" for the activated starter (kept in the fridge) should get me a stable starter for weekly use, with regular (possibly twice a week, maybe only once - we'll see) feeding.

Now - I'm a Scot.  Scottish folks seem to have some sort of unfounded international reputation for being "mean".   Well, we are NOT.  We are just "cautious" and HATE, simply HATE to see waste !!!!   Most ( OK, many ) folks who keep a live sourdough-starter culture will "discard" a certain quantity of the existing mix when feeding is required(you could retain it, but, you'd end up with gallons of the stuff after a year - which you could never store, let alone use)- so they throw it away.  Mehhh- it can be used to make pancakes, waffles, slightly denser doughs (say for savoury rolls - be it cinnamon, herby, etc etc) - but the point is THE DISCARDED starter from the feeding process CAN BE USED.  Now, that make me very, very happy.....  No waste!

Attached is my very first sourdough "pre-starter" mix - it may take 3 days to froth up and double in volume.... after that - yes, it will require regular attention - daily or even possibly twice daily - to get it to stabilise.  THEN, only then, is it good to go!

I'll keep you (if anyone is actually interested LOLOL) advised !

The cool dude in the pic is Jay-Gee ( Jazz Guitarist- a lovely present last Xmas from my better half ! ) - I may need to write a fiddle tune "Waiting on that sourdough.."

This of course could all end in disaster, and I may end up with green-moldy slime - but - no - I don't believe so... we'll see !!!!

Here's Jay Gee watching the initial mix !