Our Inheritance of Wisdom & Grace

At the start of the year, I tackled the task of being a sourdough mom. I purchased a dehydrated starter and set about trying to wake it up. After about a week, it was time to tackle actually making bread. There is so much that goes into it, but the best way to understand it is to jump right in, see the finished result, and then keep making tweaks from there until it’s exactly the way it should be. 

One of the tweaks I had to make was to start using warm water when I fed my starter and when I mixed the dough. Warm water will help the fermentation process much better because the temperature agrees better with the bacteria that causes the dough to rise. The warmth encourages more growth. Pair this with putting the dough in a warm place when it’s set aside to rise? Those are two tweaks that make for a more fluffy, delicious loaf of bread.