First, I created a sourdough "starter" by mixing flour, water and yeast into a 4 qt container. I let it bubble up, out in the open San Francisco air for a few days.
After it started to smell like what might be beer you would never drink, I put a lid on it and threw it in the fridge for a couple weeks.
I came back to my creation and used it in a Cracked Pepper Sourdough cheddar recipe.
Pretty fun to make, and the taste was a big hit. Next I'll dabble with a pasta dough recipe and make ravioli.
It's all about the bread machine to get the process started.
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