Not long after I began reading about sourdough, working with it myself, and teaching others to embrace it, I noticed a handful of misconceptions that come up again and again. These ideas get around somehow and they’re simply not true.
Have you been told that sourdough is always sour? Do you get the impression that baking with sourdough is too hard for everyday moms who aren’t gourmet bakers? Has someone moaned that it’s super hard to keep a sourdough starter alive? Click here to visit my guest post at Passionate Homemaking, where I deflate those three myths, along with two others, about sourdough. Thanks to Lindsay for sharing her space with me today!
NEW: Photo Gallery
We recently compiled a photo gallery for both the Sourdough and Fundamentals eCourse. When you’re blogging about our classes, feel free to use any of our photos in your posts. And thank you for helping us spread the word!
About Wardeh
Take the guesswork out of what to fix, what to buy and what to prepare. This week:
Class materials compiled into easy downloads: 
When I was searching online on how to get a starter to start, many of the websites I looked at basically were like “oh, we’re so smart, and you’re so dumb, so there’s no way you can ever hope to capture wild yeast and develop a starter”. Whatever, that just ticked me off and made me more determined to catch the wild yeast. And I did too!
Thankfully, you’re not like that, so no smarty pants comments here! Thanks for sharing all your sourdough expertise with us.
I tried to catch wild yeast when making injera a few years back. I know it can be done and I know lots of people who’ve done it, but OH MY GOODNESS was this a bad experience. It was foul smelling and nasty. I’ve never been brave enough to try again without an Official Sourdough Starter. Speaking of which, I need to find an affordable one before I can take this exciting looking ecourse. Any hints on where to look?