How do I start a sourdough? Then how do I not kill it? Do I need to use a certain kind of flour? Should I keep it at room temperature or in the fridge? Should I name it? And what if I have to go out of town? These were just a few of the questions that our team threw at Sarah Owens, who guest stars on this week’s Dear Test Kitchen. Sarah is a baker and author who won a James Beard Foundation Award for her cookbook Sourdough in 2015. Which is to say: She has all the answers and then some.
Watch the video above for how to, ahem, start your own starter—then tune in next week for how to put it to good use. P.S. If you don’t have a friend who has some starter to spare, swing by a nearby bakery and ask, pretty-pretty please, if you can snag some of theirs.
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram at @emmalaperruque.