When Marc and I lived in Victoria, we were reading about sourdough bread. A friend of mine, Karina, and I decided to try this fermented bread because we were fascinated by having a living organism in our fridge that we had to remember to feed and nurture.

I let her go first in the experiment and then followed enthusiastically. I created Horatio. I decided to name my sourdough culture something heroic to give it strength to survive. I mixed in a cup of water and a cup of unbleached flour and let it sit out in a warm place for a couple days. It fermented and the basement suite started to smell like beer and yeast. It was rather homey, but a little gross.

I baked a couple loaves with good ol’ Horatio. But then I didn’t clean out his little home very well one time, and a war started between him, the intentional culture and a culture very much uninvited, the Green Mold! So Horatio surrendered and was flushed down the toilet.

Recently, we were given another sourdough culture, which has been going for quite some time. It has travelled internationally, across the southerly border, and is living quite contentedly in our fridge.

Meet Horatio II.

Usually he is not this big but he was added to in preparation for baking a loaf. This is Marc’s first loaf of bread he’s baked. He did a fantastic job. It is moist, chewy, sour and perfect for cinnamon toast.

The only ingredients in this loaf is flour, water and salt. It is definitely a cost-effective approach to food.

Bon Appetite!