Right before we left for the mountains, I started a starter. A natural yeast starter is essentially flour and water and a bit of honey or sugar that unleashes the natural yeast and bacteria found in the flour. It takes a few days to get the starter to the point where it is grown and stable enough to use in place of commercial yeast, but it’s certainly worth the time and effort.
Now that we are in a place that doesn’t believe in hard crusty bread, I’m trying to reactivate my starter and see what happens when you bake bread at elevation (we’re at about 8500 ft. here at the base). I’m craving some real bread, so wish me luck.