A few weeks ago, I began the process of developing a sourdough starter from scratch, which basically means I harnessed the natural wild yeast looming in my kitchen and, along with flour and water, turned it into a foaming, yeasty, glop of sourdough starter with enough leavening power to make fantastic breads.
And it worked. You might want to start calling me Hermione Granger. At least that's how I fancy myself as I stir up another batch of bread dough with this magical brew.
And somehow, I am still surprised every time my dough rises without me adding any packaged yeast. Sometimes, it's even a little too active.
I have been experimenting with sourdough recipes found in Breads from the La Brea Bakery, Local Breads, and The Bread Bible, and I have started using them as the starting point for my own bread recipes.
Sourdough Rye Sandwich Bread