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. Creating your own starter
to use for sourdough baking is very easy, plus there is real joy and
satisfaction in sourdough baking when you create your own starter
and keep it alive to use.
Check out Linda's Bread Making Hints:
Secrets to using the bread machine,
About yeast in bread making,
Quick Breads. Check out all of Linda's wonderful
Sourdough Bread Recipes.
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:
-
Get a cup of
starter from a friend or another baker. You take a cup of the
starter and add flour and water to make more of it. The starter
can go on for years.
-
You can make
a starter with normal packaged yeast you buy at the store (see
recipe below).
-
Or you can
buy a
Packaged Sourdough Starter Mix
at the grocery store or by mail-order.
This is what I
originally did many years ago.
Easy Sourdough Starter Recipe - How To Make Sourdough Starter
Recipe Type:
Sourdough Bread
Cuisine:
Far West
Yields: 2 to 3 cups starter
Prep time: 5 min
Ingredients:
2 cups all-purpose
flour*
2 teaspoons granulated
sugar
(optional)**
1 packet (2 1/4 teaspoons) of active-dry
yeast
2 cups warm water (105 to 115 degrees F.)***
* 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). The rule is to use at least 50% wheat flour
(all-purpose flour or bread flour) to get the best texture and volume.
** 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.
Preparation:
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. The dish cloth will let wild yeasts pass through into the batter. The mixture should bubble as it
ferments (this will foam up quite a bit). Sometimes I place the container in my sink (if sourdough spills out
onto your counter, it is hard to clean off once it has dried).
Let it sit out (at
room temperature) for 2 to 5 days,
stirring it once a day. The starter is ready
when it develops a pleasant sour smell and looks bubbly.
Once your starter
starts bubbling, then start feeding it daily with flour and
water according to the directions below. Then stir it,
cover loosely with plastic wrap (allow a little breathing
space), and store it on your counter top or in the refrigerator
(your choice).
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Photos showing active sourdough starter. |
Feeding your Sourdough Starter
Your starter should be
fed daily if left sitting on the counter. Every other
week, if refrigerated.
Counter Stored
Sourdough Starter: Daily remove one (1) cup of starter
(use this starter in a baked item, give it
to a neighbor, or throw it away) and replace it with one
(1) cup of warm water (105 to 115 degrees F.) and one (1) cup of flour. Let it sit out
for a few hours, covered, to become active before using in your baking.
Refrigerated
Stored Sourdough Starter - I find
working with a sourdough starter can be very time consuming.
Especially if you follow what most sourdough books say and feed them
everyday. That's too much work for me as I already have a cat. You
even need a sourdough sitter when leaving town.
Because I don't use my starter everyday, I store it, covered with
plastic wrap, in the refrigerator until ready to use.
A sealed glass jar is hazardous as the glass may crack or
shatter.
When I decide I want to use my starter, I then remove it from the refrigerator and let it come to room temperature (usually I let it sit overnight on the counter). I then feed it with
one (1) cup flour and one (1) cup warm water (105 to 115 degrees
F.). I let this sit eight (8) hours or preferably overnight. It is now ready to use in your sourdough recipes!
NOTE: If I
have stored my sourdough starter in the refrigerator a long
period of time, like a couple of months, I usually need to do
the feeding process 2 to 3 times to "wake" it up and get it real
active. I take it out of the refrigerator 2 to 3 days before
needing to bake with it and proceed with the feeding process
every day.
Sourdough Too Sour:
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.
Remember:
Utensils: Use only wood or plastic mixing
spoons. Measure starter in
liquid-type measuring cups.
Containers: Use glass, plastic, or stoneware
bowls or crocks. Do not use copper or
aluminum. Use a large enough container that can hold 3
times of amount of ingredients as the starter expands as it
ferments.
Temperature: Before feeding your starter, let the
ingredients come to room temperature. Do
not try to hurry the process by raising the temperature higher
than 85 degrees F. DO NOT EVER allow your starter to be subject to a
temperature above 95 degrees F. or it may die. A warm place
means 85 degrees F and draft free.
Covering Starter: Cover your starter container
loosely to let fresh air in and keep out unwanted flavors.
Water:
Use the inside of your wrist for determining the proper
temperature of warm water to be added. Never use hot or cold
water. 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.
Liquid
on Top: Remember that a clear yellow liquid may
rise to the top of your starter. This is normal - just stir it
back in.
Mixing:
Avoid mixing the starter too much. Over-mixing knocks the gases
out of the dough. These gases are needed for rising.
Strange
Color or Smell: If the starter turns a strange color
(pink to orange) or smells bad - discard it and start over.
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 by-product 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:
I am so excited. I've just made your sourdough starter and am ready
to make my first loaf of bread. Being new to sourdough I have a
question. What consistency should my starter be? Mine is, what I
would call, a medium pancake batter consistency. Does this sound
right? - Judy (11/15/07)
Answer:
Congratulations on making your sourdough starter. A medium pancake
batter consistency sounds good. That’s approximately what my
sourdough starter is.
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.
