SOURDOUGH STARTER – Let’s start here. Recently I got on the bandwagon of making breads. Sourdough has never been a favorite bread of mine because the sourness is simply too much for me. Well…when you make your own bread, you can control the sourness of the bread. Who knew?!?! Here’s how to make your sourdough starter:Print Rate
- 1/2 cup of room temperature water
- 1/4 cup of wheat flour
- 1/4 cup of bread flour or AP flour
If you have a kitchen scale here are the ingredients by weight
- 25 grams of wheat flour
- 25 grams of bread or AP flour
- 50 grams of water
- Mix it together all of the ingredients together.
- Place it in a warm place like the top of your fridge or inside an off oven.
- Now…just…have…to…wait…for it to double and bubble.
- Once it doubles, feed the starter by scooping out 1/4 of cup of the starter (or 25 grams) and add 1/2 cup of water (50 grams) and 1/2 cup of flour (50 grams) (any kind, but I still like wheat and AP).
- Repeat this process for 6 days. If you see black or white mold, you might have to start over. Most often than not, the starter will double every 24 to 48 hours. Feed when the starter doubles in size.
- At the end of 1 week, you have starter to make sourdough bread.
- To test your sourdough starter, scoop out a small amount and place it in water. If it floats, it is ready to be used for bread making.
- Save the leftover sourdough starter in the fridge for another day. Saved sourdough starter needs to be fed every week to stay alive.
Once you have your sourdough starter it’s time to make Sourdough Bread, here is how. abeancountersway.com/lets-make-some-sourdough-bread/