Once upon a time, in the long-ago 20th century, we lived close enough to San Francisco to be able to capture the wondrous yeasties that floated about in the air to make authentic sourdough bread.
Fast forward to 2013 – new century.
The yearning for this delicious sourdough bread had increased to the point where “something MUST be done”! So, how propitious that during the unpacking of boxes that had been packed up in 1998, there was a packet of freeze-dried sourdough starter. I remember having purchased it, probably in the late 80’s sometime, but never used it. I tossed it into a kitchen drawer in Sunnyvale, in case my “catch-it-from-the-air” method didn’t pan out.
So, why not give it a try?
I did.
This is the result! Ees bootiful, no?
Adventures of Dorrie Anne 
Judie,
You’re making me hungry again!
Bruce
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Hoping to reproduce this time and time again. My French boy loves his sourdough bread! Wait . . . How you say “boy” in French? The translator sez that “boy” in French is “garcon”, but Wikipedia says:
“Garçon is the French word for boy. In English, and various other languages, it was adopted in the specific meaning of a (male, usually young) waiter, especially of low rank in a larger establishment, who serves customers food and/or drinks. However, in France, it is considered rude to address a waiter as garçon. It is instead recommended to call them monsieur or mademoiselle, depending on their gender.”
Yay, internet. I learn sooo much! Wheeee !!!
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The big question. How does it taste?
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WON-derful! Not as sour as when we were in Sunnyvale, but I’m hoping that time will mellow out the li’l bugs, and the taste will come around. I used the same starter for ten years before we moved to Arizona.
I’ve made two more since, and some sourdough hard rolls for hamburgers (for lunch today), and last night, I used the dough left over from the hard rolls to make a pizza. The rolls and the pizza were good, but I like the regular baguette best.
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They are picture perfect!
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And all gone! ;->
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That bread looks DELICIOUS, …….. and it’s pretty, as well. YUM!! Please keep posting!!
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Thank you. Yes, it was delicious, but I’m hoping it will get more sour as time goes on.
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How did you learn to prepare such a wonderful bread? I’d grab a bread chunk right away!
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Irena, I’m almost 70 years old . . . I’ve been at it a long time. My mother taught me to cook and bake as soon as I could reach the counter in the kitchen, so well over sixty years of experience. I am naturally curious, love to produce beautiful things to eat, and have always been interested in good nutrition. All these things together make food a very important part of my life. I am thrilled to be able to share pictures and information with new friends all over the world. I am learning so much from people, like you, who share this love, but who are not in the United States !!! It is the highlight of my day to see the wonderful creations of others. It gives me ideas to improve my own eating. Now I take the time to think about what I am fixing, and spend more time making it look lovely for the camera. Today’s lunch was especially photogenic, so I will post it later on in the afternoon.
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Ok I wouldn’t give you 70! But yes, years brings experience, that is so right. I can only agree with everything you said. I always loved learning about other cultures, habits and their culinary too! And I am sow happy that I can learn from (all of) you!!
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You are too kind, Irena. Life is good! In our backyard, we are watching two roadrunners looking for their breakfast, and three very fluffy, well-fed coyotes ran across about fifty yards behind them. They didn’t seem to notice one another, lucky for the roadrunners!
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Its look great 🙂
Next time you most make some Danish bread 😉
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Do you have a good recipe, Tommy? I will practice up before your next visit to Arizona.
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