Sourdough Starter - How To Make Sourdough StarterEasy Sourdough Starter Recipe - Feeding and Maintaining Sourdough Starter
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A good sourdough starter can last for years, even decades, with the proper loving care! Sourdoughs were originally produced by wild yeasts. The wild yeasts in the San Francisco area produce a unique flavor in breads. The starter (or sometimes called a sponge) is a flour and water mixture that contains the yeast used to rise the bread. You can buy dried versions and then activate them or you can make your own, catching the wild yeasts indigenous to your area. Ways to get some sourdough starter:
Easy Sourdough Starter Recipe - How To Make Sourdough Starter 2 cups all-purpose
flour* * I have also had excellent results using whole wheat flour. Whole wheat starter does not have as much rising action as that made with white flour; you may have to plan longer rising times. I usually add some whole wheat flour along with the white flour (I have even used some rye flour with excellent results). ** Adding a little sugar will help jump start the yeast process, as yeast feeds on sugar for its energy. Yeast rises by feeding on the sugars in flour, and expelling carbon dioxide in the process. That's why using just a little sugar can help boost this process. Don't overdo the sugar. *** If the water you use contains chlorine, use distilled water, bottled water, or tap water that you've allowed to set out for 24 hours when you make your starter. Chlorine can stop the development of yeast. Mix the flour, sugar, and yeast together in a clean and sterile container (use only glass, glazed ceramic or crockery to hold your starter. No metal or plastic) that can hold two quarts. Gradually stir in the water and mix until it forms a thick paste (don't worry about any lumps, as they will disappear). Cover the container with a dish cloth and let it sit in a warm (70 to 80 degrees F.), draft-free place. NOTE: Temperatures hotter than 100 degrees F. or so will kill the yeast.
Feeding your Sourdough Starter Your starter should be fed daily if left sitting on the counter. Every other week, if refrigerated.
If you think that your sourdough is too sour, throw all of it away except 1 cup. Add 2 cups of flour and 2 cups of warm water to it, and let it ferment for a day or so. Freezing Sourdough
Starter: If you will not be using
your starter for some time, freeze it. Two days before you
need to use it, let it defrost. Then feed it and let it ferment for
a day. What is Hooch? As your starter sits or goes quiet in the refrigerator, the mixture separates and a layer of liquid will form on the top. This liquid contains about 12% to 14% alcohol. Hooch is the alcoholic byproduct of the fermentation process. The hooch will have a brownish color. NOTE: The alcohol dissipates during the baking process, Stir that liquid back into the starter before using. Hooch builds up in your starter, especially when being stored in the refrigerator.. You can either pour it off or stir it back in. If your sourdough starter is on the dry side, just mix the hooch back in. If your starter is already too moist, pour it down the drain. Important:
If your sourdough
starter or hooch starts looking pinkish or orange color, throw it
away and start over as this means that something bad or nasty has
started growing in your starter. Questions from readers: Question:
Answer:
Remember, when making your homemade sourdough bread, the consistency of your sourdough will determine how much flour or water will need to be added when making the dough. You cannot follow a sourdough recipe exactly because of this. |
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