Two weekends ago, Paul's kids were over and we watched Baking with Julia on PBS - she's such a riot. Her guest (whose name escapes me) featured making decorative sourdough breads with braids, wheat designs and more. It was intricate, lovely and motivated my butt to finally start mkaing some sourdough bread! I don't think this time around I'll be creating "art" bread, but I definitely am going to make some sourdough boules. I've got a few decent bread resources in my "library" (though I consulted the world wide web also) and I decided to go with The Tassajara Bread Book. Brown's sourdough starter consists of 2 1/2 cups warm water, 1 tablespoon dry yeast, 2 teaspoons sugar or honey and 2 1/2 cups of flour (I use unbleached all-purpose in this first round). Mix them all together in an airtight container and allow the starter to ferment for 5 days. The photographs above shows my starter as of today, it's day 3. Brown advises bakers to stir the starter once a day and notes that the starter is often thick and muddy in appearance. Upon stirring the starter this morning, I inhaled the yeasty aroma of the starter, the tangy qualities that define sourdough bread so well. It made me smile. I've got 2 more days before I can actually begin making sourdough bread. Happy baking!