So I love sour dough, and have failed from people walking me through it. Then I learn its all about the 'starter'. Some families have starters they've been using for GENERATIONS!? Seriously, hanging on to a starter solution for like 30 years.
Someone once told me about using an old bowl you previously made bread dough in that you don't wash. So I made bread this morning, and I didn't wash the bowl. So tonight I made my first starter. Maybe my daughter will use the same starter I start with in 20 years?! I like the idea... so I'm going with it.
Here's the recipe we're going to begin our adventure with.
Sourdough Starter:
2 cups warm water
1 Tbsp sugar
1 packet of active dry yeast (not the instant)
2 cups of flour
Add yeast to water and let sit for 10 minutes.
Mix in flour with a wooden spoon scrapping the side.
Store in a large glass of plastic bowl with a piece of plastic wrap on top. Place in a warm dark spot for 3-4 days.
Apparently this will sour the mixture.
Then when ready to bake use all the starter accept for 1 cup you set aside to 'feed' and start a new starter batch.
For the new starter batch add 2 cups of warm water and 2 more cups of flour. This can be stored in the fridge at this point, just remember to bring to room temp before using in your next batch of sour dough bread.
My next post will be with pictures of the starter. Then the bread recipe & bread I make.
Someone once told me about using an old bowl you previously made bread dough in that you don't wash. So I made bread this morning, and I didn't wash the bowl. So tonight I made my first starter. Maybe my daughter will use the same starter I start with in 20 years?! I like the idea... so I'm going with it.
Here's the recipe we're going to begin our adventure with.
Sourdough Starter:
2 cups warm water
1 Tbsp sugar
1 packet of active dry yeast (not the instant)
2 cups of flour
Add yeast to water and let sit for 10 minutes.
Mix in flour with a wooden spoon scrapping the side.
Store in a large glass of plastic bowl with a piece of plastic wrap on top. Place in a warm dark spot for 3-4 days.
Apparently this will sour the mixture.
Then when ready to bake use all the starter accept for 1 cup you set aside to 'feed' and start a new starter batch.
For the new starter batch add 2 cups of warm water and 2 more cups of flour. This can be stored in the fridge at this point, just remember to bring to room temp before using in your next batch of sour dough bread.
My next post will be with pictures of the starter. Then the bread recipe & bread I make.
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