This summer I decided to capture a little bit of nature in my kitchen. Using grapes from our own vine, I started a sourdough culture, harnessing the wild yeasts living on the fruit. For two weeks I fed and nurtured it, watching it come alive.
The real test, of course, was the bread. My first loaf could have doubled as a brick, the second was a little lighter, and now my third… still on the dense side, but definitely improving.
It’s a learning curve, but one I’m loving. Each loaf brings me closer to the dream of pulling a rustic, airy artisan sourdough out of the oven, made with nothing but flour, water, and the wild yeasts of Crete.
by scarletdinosaur91
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