Husband loves to bake bread, particularly sourdough, and he also makes his own starter. He has what I would consider conflicted ideas about sourdough starter, such as should yeast be added at all, and if so, is he violating the code of the sourdough makers, and can he truly call himself a baker if that happens? Should the ingredients be weighed or measured by volume? What about covering the starter or exposing it to the air for a while? How long? The doubts and worries go on for days. I find it really exasperating to watch.
A few weeks ago he decided to make two kinds of sourdough rye; one was a Faroe Island rye recipe from Magnus Nilsson’s Nordic Baking, and the other a New York Rye recipe from the New York Times. He has successfully made plenty of starters with white flour, but there seemed to be some issue with the rye starter recipes. He fussed and fussed and hauled up one baking book after another until the dining room table was covered with them, consulted the internet endlessly, decided on one rye sourdough starter recipe and then changed his mind and chose another until he finally decided on one that he ended up making alterations to. He made enough for both recipes but ended up changing the New York Rye bread recipe so that he needed to use the entire amount for that recipe. It turned out well. It had a pinch of yeast added to the starter and more yeast added to the bread. The sourdough starter police didn’t come knocking on the door, either.

He has yet to make the Faroe Island bread but is mulling when he could do it. He also is trying to decide between making Finnish or Swedish Limpa. There are subtle but important differences, he says. I don’t know if I can stand any more fussing, but I think he has finally settled on his sourdough method. At least the bread is really good! Of course, I never get particular about the foods I prepare!!
What cooking or other skill are you trying to perfect? What are foods you are good at making, and what are challenges?




