How To Make Starter, the Easy Way

Really. Truly.

Editor’s note: Join us for this afternoon’s member discussion on Thanksgiving leftovers. We’ll be sharing Bittman recipes, answering questions, offering inspiration, and more. We’ll send the email link at 1 p.m. and run the discussion until 3 p.m. EST.

We hope that Mark’s piece in The New York Times about bread making will spur even more people to delve into baking with whole-grain and naturally fermented starter (“sourdough”) — and we realized it was easy enough to get newcomers started with a simple starter recipe. (Our bread recipe is too long to publish here, plus obviously, we hope you’ll buy the book.)

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