Real Food Challenge Day 4

Today we are supposed to start a sourdough starter. This has been on my list of to-do's for awhile. Several weeks ago I played with using the 5mad bread for starter, or at least as a sourdough I had to keep remaking. It soured very, very nicely on the counter-that is I never refrigerated it, but also got thinner. I played with adding flour each day and stirring like most starters take, but it wasn't doing what I wanted. I am going to start this with one of two things: either a regular yeast based sourdough starter recipe  or with a grapes-based recipe. I have tried straight up catching wild yeast out here. They don't taste all that good, as it turns out. But, we have some grapes on the fritz, and a lot of the starters I have seen done by accomplished bakers, start this way. The key for me, also, will be remembering to add and stir as necessary. I'll have to keep it somewhere I can see it. I am excited and hopeful this time around-from what I've seen I am not a fan of soaked or sprouted breads thus far. They end up too dense or take so much time, I would be aching from want when it was finally done. I think sourdough will be our way of keeping easy to digest, nutritious bread around the house.