Kitchen Adventures: Making Sourdough, Part I: Why Sourdough?

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.

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Wild Fermentation and Sandor Elix Katz, Part 2 of 2

 I recently had the chance to conduct an email interview with Sandor Katz, author of the book Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. The book is an easy, appealing DIY guide to fermentation. This is part 2 of our 2 part interview. Read part 1 of my interview with Sandor Katz here.

Lee: What are some of your favorite foods you’ve discovered through your interest in fermentation?

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