Today’s #MondayMaker is @starterbread, who I had the pleasure of meeting two months ago at @walnut_schoolhouse RIGHT when the world was beginning to shut down. I was really moved by this post from Matt below, so I think I’ll just leave the words to him. I HIGHLY recommend checking @starterbread out; they are hyperlocal focused and care deeply about bread, grain, and nourishing their community, and they do it well. ・・・ Why Sourdough? Our operation is named after the leavening power of sourdough starter. This is something that’s more often passed down, gifted, or traded than purchased. It’s inherently non-commercial. It doesn’t need to be produced on a grand scale, packaged and distributed on trucks. Sourdough spreads the potential to make food, whether on the home baking scale, neighborhood baker, or regional bakery. It’s wild, it’s revolutionary, and it has so many advantages over other bread making methods. There are good reasons why so many bakers (bread, pizza, pastry, donuts, etc.) have switched to sourdough. Using starter requires a longer process of fermentation and some learned intuition. Even if the resulting baked good isn’t that sour, the sourdough transforms it into more nourishing food. It breaks down the proteins in grain that can be obstructive to our digestion. Fermenting grains is as old as humans! The acidifying effect of the sourdough also acts as a natural preservative preventing staling and mold for a week or more. The textures of fermented foods, especially bread made with starter, are worth the extra effort! - - - #sourdough #makermonday #makersgonnamake #bread #baking #bakersofinstagram #sourdoughstarter #feedtheworld https://www.instagram.com/p/CAEcZaDh8PN/?igshid=1bd9h5vqetyzr
