Sourdough has a special smell that is earthy and natural. I love how the loafs last and make awesome toast. But most of all I love that the technique for making it is one that my long dead ancestors would have been using. So last weekend I resolved to grow a sourdough starter.
Capturing wild yeast and harnessing their power seemed a little tricky, but armed with detailed instructions from Wild Yeast I seem to be having some successes. 7 days in and I have a sour smelling starter that doubles in size in under 12 hours. I am still a little nervous about charging ahead and using it (due to the possibility that there is still a remnant bacteria colony), so the first bread will be next weekend.