I have been asked to keep everyone informed about the progress of the Sourdough Starter I am making. The technique comes from the Boudin Bakery in San Francisco. Just the technique – not the starter. The photo here is at Step #4 in the directions as listed below. It looks like I will not be able to start any bread until 12 or 13 April. Maybe I’ll call it Celebration Sourdough Starter in honor of 15 April. You know, “Read it and weep.” At anyrate, here is the proceedure as of now. Enjoy!

Directions: (See Notes Below)
1. (04/06/10) In a mound of flour, make a small well and add the water.
2. Slowly mix the flour and the water, bringing more flour into the center of the well. The mixture will gradually transform from a paste into a small piece of dough.
3. Knead this small piece of dough with your fingers for about 5–8 minutes, until it becomes springy.
4. (04/09/10) Place the dough in a small bowl, cover it with a damp towel, and let it sit in a warm spot for 2 or 3 days.
5. When it’s ready, the dough will be moist, wrinkled, and crusty. If you pull off a piece of the crust, you’ll find tiny bubbles and smell a sweet aroma.
6. Throw away any hardened crust. “Refresh” the remaining piece by mixing it with twice the original amount of flour and enough water to make a firm dough. Set aside as before.
7. (04/11/10) After 1 or 2 days the starter will have a new, fresh look. Remove any dried dough and mix with about 1 cup of flour. (See photo on Left Above)
8. Once again, cover the bowl with a damp cloth and leave it in a warm place for another 8–12 hours.
9. When the starter is ready, it will appear fully risen, and a small indentation made with a finger won’t spring back.

Notes:
1. The (Dates) represent the days that I performed the stated tasks.
2. Step #4 (04/09/10). I added 1 c King Arthur flour and 10 T of water. I placed the starter in a bowl and covered it with a warm, damp towel.
3. This starter is the same starter that Boudin Bakery in San Francisco uses. They have had theirs since 1849.