I have nurtured a my wild-caught sourdough culture for over five years. Now, it's time to say goodbye. I hate to through it out. However, with two family members needing to be gluten free, I no longer feel that it's appropriate. I can always catch more. Besides, it is probably better to start fresh every so often anyway. Personally, I wanted to keep it going for my own enjoyment of sourdough bread. I wanted my four-year-old son to grow up loving home made sourdough bread without a molecule of commercial yeast. Now that I'm over forty, I find my palette changing. I don't enjoy grains as much as I used to do. My four year old loves a wide array of foods, and will enjoy it again and again, even if it's not home made for a time. My eldest and my youngest are tube fed for nutrition, with special diets when they do have oral feeds. My husband is gluten-free, but never liked sour dough even when he did have gluten in his diet (before the celiac diagnosis.)
Good-bye, good friend. Perhaps I'll one day start the love of French sour dough again. For now, we are going our separate ways.
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