When I have a sourdough starter going I feel like I have so much at my fingertips. Not only can I ferment and leaven a good loaf of bread, I can also use that starter to make my morning pancakes, churn out tortillas, and even make a tasty fizzy beverage.
But I don’t always have a sourdough starter up and running. This is fine for a good half of the year when I’m not terribly interested in baking and might just soak my grains in kefir or yogurt instead.
These cold months call me back to the kitchen, though, and the desire to produce soured loaves and breads for my family. When that happens, and I’m without a trusted sourdough starter, there are a couple of stand ins for both fermenting and leavening my dough.