This is the first post in a series on making your own sourdough bread. Stay tuned next week for the full starter recipe and the step-by-step, day-by-day process of growing a sourdough starter.
If you asked me to name my
favorite flavor profile, it wouldn’t be salty, sweet, or bitter, but sour. I adore sour things—yogurt, sauerkraut, kombucha,
cultured butter…the list goes on. Part of the reason may be that when it comes
to food and drink, sour flavors feel balancing to my palate. Combining tangy
sauerkraut with corned beef balances its saltiness. Eating plain yogurt with
fruit balances the fruit’s sweetness. Adding a squeeze of lime to pad Thai can
elevate the dish to a new level, simply by bringing all of the other flavors
together.
