Yesterday, I’m made another sourdough starter. This one is made from rye flour. I was debating between wheat and rye, and made my choice based on being to buy a smaller bag of organic, stone ground rye flour, than I could of organic wheat flour. (To me, the term “organic” is just a short hand way of quickly identifying flours free of bleach or any other additives that can kill off the very yeast I’m trying to cultivate.)
I have sooooo many types of flour these days. All Purpose (aka AP flour), unbleached AP, bread flour, a couple gluten free flours, rye flour and something else I can’t remember. I’m going to buy an organic wheat next. And I’m coveting a very specific brand of gluten-free flour that is not made in the U.S. and therefore expensive, but that is supposed to made even better gluten free bread and pizza dough.
I never imagined I’d have so many different kinds of flours, LOL! Or that anyone ever needed all these flours.
But back to my starter. I want to see if I can succeed cultivating the starter and then make a decent sourdough bread. What’s funny is right now, I’m still on low gluten diet. I’m technically on the low Fodmat, but I focus mostly on limiting gluten, dairy and animal products. I always think in terms of of limiting, not eliminating entirely, so I don’t feel deprived or overwhelmed. But gluten is definitely on the “Be Very Cautious” list right now (per my doctors, this isn’t me just trying to make life difficult — my stomach does that without my input, LOL). So, sure, now is the totally the right time for home made sourdough!
On the upside, since it’s a fermented bread, it could be more digestible than regular gluten bread. But for me, it’s really just the challenge. Sourdough is supposed to be hard to make, so why not make it?
So now that I’ve begun another starter, I need to name him so he’ll grow and thrive. Right now he’s a young rye flour and water slurry that I must be coaxed into a powerful wild yeast. Any name suggestions?
March 1st, 2023 at 9:53 am · Link
Yeah…you need a whole shelf for all your flour.
As for names?
“Let’s call it Steve. It’s such a pretty name.”
And 10 points if you get the movie reference.
Off for an eye doc follow up this monring. Happy Hump Day.
March 1st, 2023 at 4:09 pm · Link
Yes, you certainly do need a special place for all the different flour. The foreign flour needs a special place and a really cool container 😉.
Because it is a Rye starter I was thinking of Rye-N. I have my fingers crossed that this starter behaves itself.
Have a fantastic afternoon.
March 1st, 2023 at 6:52 pm · Link
LOL, Viki did Rye-N, and I didn’t get Silver’s reference, so I guess I get no points. I’m gonna have to go ahead and be literary… call him Catcher. So you can put Catcher in the rye. :gigglesnort:
March 1st, 2023 at 7:51 pm · Link
Silver, Happy Birthday! I saw it is your birthday of FB today and was like “Wait Silver’s birthday is in March, I think…”And then I realized today is March 1st. I’m hopeless lately, LOL.
I looked for the movie reference and couldn’t find it
I’m really bad at this game!
Steve is a pretty close family member’s name, and so far my starter track record involves death so…I think I’ll try another name
Hope you’re having a great birthday!
March 1st, 2023 at 7:53 pm · Link
Viki, I like Rye-N!! My very first thought was Riley, but that’s another family member’s name. Rye-N could work
I’m now torn between yours and B.E.’s.
I’m scrouging for flour containers now that I have so many!
Happy Wednesday!
March 1st, 2023 at 7:55 pm · Link
B.E., I love the Catcher in the Rye reference! Catcher’s a good name. Like I told Viki, I’m torn between Catcher and Rye-N.
Thanks for making me laugh!