SrishtiFood: Bread Lessons - Sourdough Starter: Step-by-Step (Day 3)

Thursday, January 29, 2009

Bread Lessons - Sourdough Starter: Step-by-Step (Day 3)

Day 3

2Tbsp wholemeal flour
2 Tbsp OJ
Same thing... Add it to previous day's batter, stir briskly and let it sit at room temperature. Remember to keep stirring whwnever you remember,

It doesn't look any different today... :(
Hopefully it will start bubbling soon.

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This blog is a collection (all vegetarian) of recipes that I have tried, altered and have come to love over the years. Most of them are by no means my own creation. They come from my mother and the internet, my two culinary Teachers.

I am listing these recipes as a sort of a cookbook that I want to share with my friends and family. Also to pass it down to my kids, maybe, when they grow up, if they still have blogspot in 15 years!

It's hard to believe that I never really cooked until I got married 8 years ago. But after that I have gotten hooked to cooking. I find that cooking soothes my soul...

I have to thank Ernst, my husband for always telling me how good everything was, helping me grow and explore my culinary abilities. (She is my wife, what am I supposed to tell her? EW)

In the west, Indian spices and Indian cooking holds such a mystique. My goal for this blog is to dmystify Indian cooking and also make it simple enough for anyone to prepare Indian dishes - with easy to find ingredients in a regular Amerian grocery store - without getting overwehmed by a list of strange names of spices and beans, etc. used in Indian cooking.

In addition to Indian, I would be adding a lot of other recipes from around the globe which are simple, fast and bursting with health.

Me and Ernst, are heavily into raw foods and healthy foods. I will be adding some of his own "created", tried and tested healthy desserts.

DISCLAIMER: I never really measure things when cooking, just throw the ingrediants in by eyeballing them (EXCEPT FOR WHEN IT COMES TO BREAD.) I will try to be as approximate as I can with the ingredient list, but cooking for me is mostly intutive. For eg, chillies/cayenne can always have varying amount of heat and you'll just have to know yours!

Bon appetit!