Sourdough has been enjoying quite the moment. Accelerated (it would seem) by the pandemic, the trend has people experimenting with ratios, flour types, hydration levels, and decorative scoring techniques. Before sourdough was cool, however, Laura Ingalls was teaching Mrs. Boast the secrets of this handy bread-making skill:
In the words of my choir director, “No, Laura, you don’t ‘just make sour dough.’” As someone who daily forgets to feed her starter, I agree with this sentiment, but it does showcase the cleverness and determination of those pioneers when it came to food. Even more so, it reminds us that good food and good literature often go hand in hand.
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