For a while I stopped eating bread all together. Gluten seemed to be the enemy in the nutrition world. When I started reading about wheat and how it was processed originally, it was almost always fermented or soaked in some way. So I decided to give it a try. At first I started buying sourdough bread from Wegman’s because it only had ingredients I would use at home; but at $5/loaf, it’s a lot cheaper to buy flour and make my own! So I researched sourdough starters. I was amazed that just flour and water in a jar could react with the “wild yeast” in the environment to create something that would make my bread rise! It took a while to get used to feeding it and discarding part of it. Years later, I’m still using the same starter and I’ve come up with a system that I don’t usually throw starter away. I make what I need. I also use it for pancakes, waffles, biscuits, and cornbread.
I usually make the bread in a loaf pan or free form on a cookie sheet. When I first started bread baking I wanted to use a covered dutch oven but I didn’t have one. Scott bought me one last year and I finally used it to make a loaf of sourdough bread. Yum!