Jérôme Eno

I have never been the biggest fan of sourdough bread, but over the past year I have started trying foods I previously loathed, and for the most part it’s been a surprising process. In fact, since I moved to Boston I have enjoyed such once-detested foods as asparagus, shiitake mushrooms, quinoa, kale, cauliflower and even Brussels sprouts!
Since I am opening my mind to different foods, I have decided to make my own sourdough bread completely from scratch. Sunday night I added two tablespoons of pineapple juice to two tablespoons of flour as per this recipe‘s instructions, and have been keeping it at room temperature and feeding it well since then. I’ve noticed the bubbles telling me I’m at least in the ballpark of growing wild yeast properly, despite starting with unbleached “regular” flour instead of making my own flour from whole wheat berries. I am excited to see if this experiment pans out. I’ll keep you posted!