One of my goals this year has been to try making more of my food from scratch and “revive” some skills that have faded with food production and technology. Bread has been at the top of my list for some time so after some research, I set out to catch some wild yeast and make a sourdough starter. I used instructions from Pinch My Salt but added more pineapple juice than called for so that the consistency matched more of what her photos showed. I would say it worked! I was unable to make bread right away from the starter so I put it in the fridge and plan on baking this weekend.
I also wanted to say a few words about me making bread in general. I do not have celiac disease and have no gluten intolerance so luckily for me, I am able to enjoy bread from time to time. My business is primarily Health Coaching and while bread is not usually seen as “healthy” there is still something to be said for made-from-scratch foods. Baking my own bread is a way for me to cut out unnecessary sugar and preservatives found in store bought bread (even “healthy” gluten-free bread usually contains added sugar) but more importantly to revive (at least in my personal life) an art form that has been around for thousands of years. Not to mention using only 3 ingredients and creating something so delicious and practical is very satisfying to me.