A life-giving (rye) starter

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Last year, you may remember, I spent two days at the Artisan Bakery School in Devon. They taught, we baked, we ate. And I left armed with the more confidence in the yeast and leaven department. Soon after this, I volunteered to look after a friend’s sourdough starter (which goes by ‘Alfonzo’, naturally) while they were holidaying for three weeks. I took this responsibility seriously; listened earnestly while my friend told me about Alfonzo’s needs (starter-organic flour-water in ratios of 1:1:1) and habits (awake in the evening if fed in the morning). And, if I’m honest, I felt the pressure. This was something that he had nurtured from nothing, and I could, with neglect, kill it.

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