In case you want to try your own, here’s the recipe for sourdough starter and bread. It’s Sally Fallon’s recipe from “Nourishing Traditions” – I so highly recommend that cookbook!

You need: rye flour (8 cups), cold filtered water (about 8 cups), cheesecloth, and two gallon-sized bowls. This recipe makes 3 quarts of starter.

Mix 2 cups rye flour and 2 cups cold filtered water in a gallon-sized bowl. Cover with cheesecloth tightly secured with a rubber band. I put a tea towel over mine, and taped it down…hope the fabric is loose enough to let the bacteria and yeast in! Place the bowl in a warm place in your kitchen or, if you live in an unpolluted area, you can try it outside although I think you want to keep it kind of warm so winter might not be the best time to do that. I’m keeping mine on top of the stove.

Every day for a week, move the starter to the other clean bowl and add 1 cup rye flour and about 1 cup cold filtered water (enough to make it soupy). Cover it up again and let it sit. By about day 3 you’ll have a bubbly, frothy soup. This is a good thing.

By the end of the week you’ll have 3 quarts of starter – 2 quarts for baking bread, and 1 quart to make another batch of starter (add a cuppa flour and a cuppa water each day for a week to get another 3 quarts). If you don’t want to use it right away, refrigerate it.

When you are ready to bake bread, use 2 quarts of starter and mix with 2 1/2 Tbsp coarse sea salt and about 1 1/2 cups cold filtered water. Mix it up, then add flour to the tune of about 13 cups. Sally Fallon says spelt flour is best, but I bet any flour you like will be fine. She also says the dough will be sort of soft and easy to work.

After the dough is mixed and kneaded for about 15 minutes, set it in loaf pans (3 big or 6 small) or shape them on a baking sheet, cut the top, cover and let rise for 4-12 hours (depends on the temperature in your kitchen). Bake at 350 degrees for about an hour. Voila!

(I’m kind of new on the blogosphere – please let me know if putting someone else’s recipe up is a no-no!)