Quote:
Originally Posted by kennyc
There are natural yeasts that it can all start with.  |
The couple of times I've made sourdough I've just started them myself that way. Takes a little while to get them up and running, of course, and it can be a bit of a gamble - some yeasts make better bread than others. Over time you learn to work with it though.
I would add salt and a little bit of something acidic, f.ex. lemon juice or yoghurt, to the minimum required ingredient list for making bread. It aids the yeast (I forgot the reason). And bread without salt doesn't taste as well, either.