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Make your own sourdough starter

Nancy Leson
Seattle Times

I can't believe that Leson got that "natural" style starter to work.  I've tried over and over again with no success.  Her success encourages me.  Maybe I'll try again. 

I do have a rye starter I've used for years to make my NY deli rye bread but I made the starter with commercial yeast.  It works fine but  just for fun I'd like to do it the natural way. 

Maybe I'll try the methods described by Sandor Katz in his new book The Art of Fermentation.  And would-be fermento-freaks -- don't miss the U District Farmer's Market's Fermentation 101, March 16.

"And malt does more than Milton can to justify God's ways to man."

– A.E. Housman

Dick Stein has been with KNKX since January, 1992. His duties include hosting the morning jazz show and co-hosting and producing the Food for Thought feature with the Seattle Times’ Nancy Leson. He was writer and director of the three Jimmy Jazzoid live radio musical comedies and 100 episodes of Jazz Kitchen. Previous occupations include the USAF, radio call-in show host, country, classical and top-40 DJ, chimney sweep, window washer and advertising copywriter.