So I made a Sourdough Starter. It’s really easy – I did a 50/50 mix of whole wheat flour and bread flour with some water. Put it in a loosely covered container. By the next day you should see bubbling going on and sure enough there was.

I’ve been feeding it for a week now. Just about at the point where I’m ready to use it and store it in the fridge. I’ve of course tasted it – nice sour tang to it. It’ll make a fantastic sourdough bread.

All due to a little bacterium called Lactobacillus. It’s present EVERYWHERE including the human gut. And in fact active culture yogurt uses it too. The bacterium is also used in pickling from the standard cucumber pickle to sauerkraut and kimchi among many.