sourdough starter

A sourdough starter is a natural, wild yeast and bacteria culture used to leaven bread and give it a distinct, tangy flavor. Unlike commercial yeast, a sourdough starter is made from flour and water, allowing wild yeasts and lactic acid bacteria from the environment to ferment and thrive.

Ingredients:

• 100 grams of whole wheat flour or all-purpose flour
• 100 grams of water (about ½ cup)

Instructions:

Day 1:

1. Mix: In a clean glass or plastic container, mix 100 grams of flour with 100 grams of water. Stir until no dry flour remains, and you have a thick, pancake-batter-like consistency.
2. Cover: Loosely cover the container with a lid or cloth to allow airflow while keeping out debris.
3. Rest: Leave the mixture at room temperature (about 70°F/21°C) for 24 hours.

Day 2:

1. Check: You might see some bubbles forming in the mixture, a sign of fermentation. The starter might also smell a bit tangy or fruity.
2. Feed: Discard about half of the starter (50 grams). Add 50 grams of flour and 50 grams of water to the remaining starter. Stir well, cover loosely, and let it rest at room temperature for another 24 hours.

Day 3 to Day 7:

1. Repeat Feeding: Each day, discard half of the starter and add 50 grams of flour and 50 grams of water. Stir well, cover, and let it rest. Over time, you should notice more bubbles and the starter will rise and fall, indicating activity.
2. Adjust: By day 5 or 6, if the starter is bubbly and has a pleasant sour smell, you can start feeding it twice a day to build its strength, especially if you plan to bake soon.

Day 7 and Beyond:

• Ready to Use: Your starter should be active, bubbly, and ready to use. It should double in size within 4-6 hours after feeding. If it’s not quite there, continue with daily feedings until it is.

Maintenance:

• Daily Feeding: If kept at room temperature, feed the starter daily. Discard half and add equal parts flour and water.
• Refrigeration: If you bake less often, keep the starter in the fridge and feed it once a week. Remove it, let it come to room temperature, discard half, and feed it. Let it sit for a few hours before returning it to the fridge.

Tips:

• Type of Flour: Whole wheat or rye flour can jumpstart fermentation faster due to higher yeast and bacteria content. Once active, you can switch to all-purpose flour.
• Water: Use filtered or bottled water to avoid chlorine, which can inhibit fermentation.
• Temperature: A warmer environment will speed up fermentation, while a cooler environment will slow it down.

Enjoy making your own sourdough bread with this homemade starter!