Well. We had a dream.

Fresh baked bread. Every week. Sourdough sandwiches, toast, pizza, cinnamon rolls.

Two weeks ago we purchased the necessary materials to begin a project. Maybe, it was ambitious. We hadn’t baked bread bread before. Looking back, a sourdough starter was not the best place to start.

The first few days we got nice bubbles and an overflowing mason jar. By the end of the first week, our sourdough starter didn’t rise and didn’t bubble. We tried the “float” test and it failed.

Also– important note. Sourdough starters are messy and you have to feed them every 12 hours. And it gets everywhere. And it’s a lot of *gross* cleanup.

Three days into our our sourdough starter, Oklahoma experienced record low temperatures. Sourdough thrives in a nice, warm environment and our house couldn’t keep it warm.

We were disappointed in the death of the sourdough. I want to blame the cold weather, but also… it could just be me.

When it heats up, we want to try again. Right now, temperatures are hovering in the 20’s, so we won’t give it a another try till Spring.

We are actively searching for sourdough starter tips. If you have any, please please let us know in the comments!