Hello everyone, I would like to introduce you to Nemo, my sourdough starter.He is 3weeks and a day old. This pic was taken just two hours after being fed.
One day it occurred to me that I hadn’t named my sourdough starter. I began to run several different names through my head and couldn’t decide. So I began to think of what a starter is. What the relationship between the baker and the starter is, then it hit me..
It is a Symbiotic relationship, a relationship where two things benefit and even depend on one another..The first thing that occurred to me was Nemo Because of the symbiotic relationship that a clown fish has with a sea anemone. So to answer your question…yes..yes I did name my starter Nemo after the clownfish in the movie Finding Nemo. The relationship between a baker and starter is a symbiotic one. Because the baker benefits from the starter, because a great starter equals great bread. While the starter benefits from the baker, because it is being fed and kept alive.
You may be thinking that I am really weird..or you may be laughing out of pity..but, I chose to name my sourdough starter because it is something that I plan on having for quite some time. Being that it is a natural living thing, it felt weird not giving it a name. There are stories of people having starters that are passed down from family to family. I don’t know if that’ll be the case for me, but I will keep mine as long as possible.
A lot of people dislike making sourdough bread because they say it is too much work.
But before you know it, feeding your starter becomes instinctive, as oppose to laborious. It’s just a matter of repetition, and actually making bread enough times to keep a starter. When ever I make bread, I make sure feeding the starter is on my list of things to do.
A starter may seem wasteful at first because you are discarding some of it in the initial stages. However, when your starter is ready for use, you will be using what is being removed, instead, of throwing it away. Plus you could also ask around, someone may take it off your hands to make their own starter.
Making a starter is actually quite simple, but it takes some patience.
Every starter is different, some starters use several different kinds of flours, others require the maceration of fruit, and generally the ratio of flour to water can change a bit.
The one I am currently using is a slight adaptation of Richard Bertinet’s Starter.
For the recipe, please come back tomorrow.