Baking at Home
These days, I have been cooking a lot at home and I have been getting back to making breads. Long ago I used to bake regularly. I didn't do anything fancy, but I would make decent breads, rolls, and sweet breads. I had always used commercial starters in the past, but these days, I have been playing around with using my own starters. Just for fun, I tried to use Korean nurut, which is the yeast used to make Korean rice beer (makgeolli). This wasn't very successful at all and it just turned to alcohol (an alcohol, that I think would turn me blind if I drank it). I tried another complicated recipe that I found in a book that asked for grapes. You can see a recipe here as well. I used Korean grapes for this but the yeast starter didn't quite work as well as I thought and it added a floral, yeasty taste to the bread when baked. It did rise though. I might try this again in the future.
I missed good, hearty sourdoughs and instead of trying to find this at the store, I have been playing around with making it on my own. I looked up on this website http://www.thekitchn.com/recipe-basic-sourdough-starter-47337 and they had a simple recipe to do it. So...this time, I'm going simple. I am curious to see if my glass jar filled with flour and water will turn into a starter for sour dough bread.
Updates to come.