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Sourdough Bread Starter
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Reviews
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By:
Ben Longingly
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Sourdough Bread Starter Quick and Easy Recipe is made naturally letting nature take its course using just bread flour and water to make this sourdough starter recipe.
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INGREDIENTS
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1 cup bread flour
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1 cup lukewarm water
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DIRECTIONS
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1:
In a ceramic or plastic bowl mix one cup of the bread flour with one cup lukewarm water. Whisk it together for a couple of minutes to expose the batter to the air and then loosely cover the container with a lid or kitchen towel and place it in a warm place. In the summer you can put it in a warm window but if you're trying to make a starter during the cool part of the year place the bowl near a heat source such as a fireplace, Rayburn, or even tucked away next to warm computer towers.
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2:
Wait for fermentation to begin. It can take a few hours or couple of days depending on how warm it is, which yeasts are around at the time, the type of flour you've used, and how long you whisked. Check over days to see if you spot the first signs of fermentation, which are bubbles on the top of your batter. Let your sourdough starter continue to bubble until there are signs of fermentation peppered across the surface of the batter.
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3:
A pungent smell is completely normal so if you smell it don't worry if your starter has gone off. The scent will get a bit stronger as you continue the process but I've found that the scent mellows out as the sourdough starter matures. At this point you feed it with another cup of flour and another cup of lukewarm water. Whisk well and then cover and leave the starter to continue fermenting.
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4:
When the surface of the batter looks bubbly and frothy take out two cups of the starter and make yourself some Sourdough Pancakes. Then add another cup of flour and another cup of water to the remaining starter and whisk. Move the starter to a permanent place out of the sun and away from direct heat but within sight so you remember to feed it. At this point you have a brand new sourdough starter. Feed it each day with a tablespoon of flour and water or every other day with double that amount. It doesn't take long and I'll generally tend to the starter as I'm making my morning coffee. Feeding it this way you can build up enough starter to make bread every week and/or loads of other sourdough recipes.
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