We LOVE sourdough! So this year I made a goal to master the art of sourdough. I had made my own starter before but this year I decided to dive right in.
Did you know that the process of fermentation that sourdough goes through makes the bread easier to digest, keeps you fuller longer and is a great option for those with gluten intolerance's or digestive issues. Lots of yummy benefits!
Meet Prince William
I bake a lot so I’ve kept it in a old ice cream container. I keep one
starter in the fridge in a jar (see below) and my plastic container on
the counter.
Meet Prince Harry
You can use a glass jar as well. We keep Prince Harry in the fridge
as our hibernating starter.
Step by Step of a Mature Starter Feeding:
Hungry Starter before being fed
Add equal parts water and flour
Mix till combined
Bubbly and ripe after sitting for a few hours
Sourdough Starter
INGREDIENTS:
1 cup Water, room temperature
1 cup Flour, All-Purpose, Wheat, Bread. Whatever kind you use, stick with it.
INSTRUCTIONS:
Mix equal parts water and flour in a glass jar, bowl, or plastic container until combined. Consistency should be similar to thick pancake batter.
Cover loosely with lid, not airtight.
Leave on counter. 65-70°F, the warmer the better.
Feed the next day by discarding half of the starter, then adding a cup of water and flour.
Continue for about 12 days. Once it bubbles up a few hours after feeding and has a nice sour smell, you are ready to use it in recipes!
Helpful Tips:
For the first 12 or so days, just throw away the discard. It is not edible. Once your starter is ready to use, you can use the discard in recipes like pancakes, waffles, tortillas, pretzels, or make bread.
Days 4-6 will smell the worst. Your starter is fine, just keep discarding half and feeding it!
Once your starter is ready to use, if you don’t bake with it often, you can put it in the fridge to “hibernate” and take it out and feed it for a day or two before using to bake.
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