Things You'll Need:
- Flour
- Water
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Step 1
Mix the sourdough bread starter well. Discard of all but one cup.
Mixing oxygenates your sourdough starter and helps it to remain healthy. The yeast requires oxygen to live. If you don't mix your sourdough starter every few days, your yeast will begin to die off and the bacteria will multiply out of control without the yeast to keep them in check. If you tried to use the bad mixture in your bread baking, it would rise well, not to mention it would taste awful. -
Step 2
Add one cup of room temperature water. Stir well. Pour out all but one cup.
Though you are watering down your sourdough starter, this step is crucial in order to dilute the lactic acid and bacterial by products that are inhibiting yeast growth. Once your yeast is healthy again, it will keep the bacteria levels in check. And will, once again, be an integral part of your bread baking. -
Step 3
Add one cup of flour and about 3/4 cup of water. Cover loosely and let it proof on the counter overnight.
This is the food for your yeast to thrive on. Once it becomes healthy again, your sourdough starter needs to be fed at least once a week, or whenever you use it, whichever comes first. -
Step 4
Repeat the above process twice a day until you no longer see activity (bubbles) for one day and then fermentation restarts and the good sour smell returns. This is an indication of healthy yeast growth.










Comments
Gracie1402 said
on 12/23/2008 I will be able to make bread before I die! lol. It is one of my life's goals and this will help!