I prefer my sourdough filled with clam chowder.
Started by the Real Bread Campaign, September is their awareness month. Their goal is about sustainability, to help households across the country rely less on processed loaves.
Your starter is a live culture that begins once you mix water and flour. This activates the bacteria and wild yeast. The organisms create carbon dioxide bubbles, which makes the bread rise. It must be fed weekly, can be left at room temperature, and can grow until it is ready to use again and again.
The Boudin Bakery in San Francisco has been using theirs since the process came over during the Gold Rush in 1849.
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