There are few things that evoke more comforting memories than homemade bread. The warmth of the house, the smell of the golden crust, rubbed with butter as it cools on the counter, and finally, that first beautiful bite, almost too hot to eat, drenched in more sweet butter, soft and tender. That yeasty goodness is incomparable. Toasted, it's heaven in your hand.
Possibly the easiest yeast bread recipe is Amish white bread. I've made this recipe many, many times. I actually started making this recipe when I lived in Tibet. I was looking for a simple recipe with limited ingredients. Wonder of wonder, it worked, even at 12,000 feet. If it will work on the roof of the world, it will probably work anywhere, for anyone.
What does this have to do with sourdough? Starters. A starter is a combination of flour and water, basically allowed to ferment until it is a living thing. The gases and the alcohols and the bacteria all add to the flavor of the finished product. Making one is a time consuming process. It must be fed and cared for before it is mature enough to use. It's all worth it though. It just so happens I have a brand new starter sitting on my kitchen counter. Let's see how it turns out, shall we?
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