Feeling a sense of accomplishment

Nothing builds self-esteem and self-confidence like accomplishment.

~ Thomas Carlyle

Over the years, we have driven long distances and spent a considerable amount of money to source high-quality, fresh, organic sourdough bread—a treat for all.

While none of us are gluten intolerant, we do what we can to minimize the consumption of wheat. 

The fermentation process in sourdough bread slowly breaks down the gluten, along with other proteins and starches in the flour, making it easier to digest and absorb.

I intended to bake sourdough bread myself, but the search for how to get started intimidated me. 

Just a glance at the tools required: digital kitchen scales, proofing baskets, Dutch ovens, bench scrapers, and razors - none of which I had - was enough to turn me off.

Imagine my surprise when a thoughtful person who had driven from the West Coast, bringing along her prized starter, handed me some and encouraged me to start feeding it and baking with it.

What a generous gift! How could I let her down? After all, I am a nutritionist. And - I claim to do hard things.

Her starter had travelled across the country, collecting diverse strains of yeast and bacteria, which can impart unique flavours and textures. 

I found a recipe titled "Simple Sourdough for Lazy People." The chef seldom feeds his starter yet manages to create delicious bread. I followed his instructions and successfully baked my first loaf, as depicted above, without any of the fancy kitchen equipment.

Closing thoughts

Don’t be intimidated - mistakes and “failures” are just opportunities to learn. (Besides, messed up bread often still tastes good!)

~ Emily Buehler

I have not mastered sourdough making, but I continue to bake bread.

It is empowering to know that with flour, water, sea salt, wild yeast and bacteria, I can affordably bake delicious, easier-to-digest and more nutritious bread for family and friends.

I feel a great sense of accomplishment.