How to Make Sourdough Bread Starter

Sourdough bread is made without adding yeast to make it rise. Before people could go to the store and buy yeast, bread was made using a “starter”. You can grow your own wild yeast in a starter, and use this to make bread, rolls, pancakes, etc.

Difficulty: Easy

Instructions

Things You'll Need:

• clean container
• flour
• water
• stirring utensil

1. Choose a clean and dry container in which to make your sourdough starter. Your starter will need to breathe, so choose a crock with a loose fitting lid, plastic Tupperware, or a jar with a hole poked in the lid. Avoid metal containers, which can harm your starter’s growth.

2. Put one cup of flour and one cup of warm water in your crock. You can use any type of flour. Unbleached or whole-grain flour is best because it contains more wild yeast than highly processed flour.

3. Stir your flour and water mixture with a wooden or plastic spoon. Once again, metal can harm your starter's growth.

4. Set your starter on the counter and let it grow. Seventy to eighty degrees is optimal for starter growth, but room temperature should be just fine. Excessive heat (over 100 degrees Fahrenheit) can kill your starter.

5. Feed your starter once per day. To feed your starter, scoop out one cup of starter and throw it away. Then add ½ cup of flour and ½ cup of warm water to your crock, and stir your starter.

6. 
    

   After about a week, your starter should begin to get frothy and develop a smell similar to beer. Congratulations! You have cultured wild yeast.

7. Store your sourdough starter in the refrigerator, and feed it once a week.

Tips & Warnings

• When you use your starter to cook, always leave some in your container to feed and grow.

Resources

• Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers
• Classic Sourdoughs: A Home Baker's Handbook

[daconn]

on 1/11/2009 Thanks!