Get down with the dough |

Get down with the dough

Get down with the dough

Howdy neighbors. Now, the first two weeks of May, with flour flying off the shelves and packaged yeast nonexistent, is the best time to make a sourdough starter. I’m not a fan of grain, but throughout history it sustained many peoples during rugged times. Now is when the natural yeasts in the air here at high altitude are most virulent. Take your flour and water slurry outdoors and set it down in the shade with a gentle wind for no more than five minutes. Cover it loosely and feed it every 24 hours. You’ll get better bread than you can buy and the process has been studied to include celiac sufferers in some cases. Please stock up on good ingredients and keep yourself healthy and busy during these challenging times. Sourdough is Colorado!

Charles Barth

Snowmass Village

Support Local Journalism

Support Local Journalism

Readers around Aspen and Snowmass Village make the Aspen Times’ work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.

Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.

Each donation will be used exclusively for the development and creation of increased news coverage.


Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.

User Legend: iconModerator iconTrusted User

Letter to the Editor

Homeless could use some help

Hello, my name is Vince, and I have made Aspen my home. Over the past several years, I have witnessed many things that are so good and some bad. Get the full story at

See more