Before commercial yeast became available, bakers used sourdough, or natural levain, to make bread. This skill has declined afterwards due to the convenience of using instant yeast, and flavor was sacrificed. However, these past few months, sourdough has become the latest rage in the amateur bread makers’ world, and I was definitely not the exception. Sourdough rises naturally by airborne yeast. It’s the oldest style of leavened bread and dates from 5000 years ago. It can result in a crusty flavorful loaf of bread and it is truly the perfect combination of art and science. I am by no means an expert but this is how I made my starter, after weeks of research and several books read. Once you have an active starter, usually takes AT LEAST 7-14 days, you can easily start using it to make the most delicious and sour breads. Use this guide is a stepping stone, and I highly recommend you read the book Tartine Bread and check out renowned bakers YouTube channels to learn more about about sourdough starters and sourdough breads. I hope this helps!
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Mrs. Sucrée 