Sourdough Bread “Starter”
It is day 3 of my Sourdough Starter. I haven’t made a sourdough bread outside of the professional kitchen in years! My daughter who has been following my blog said, “Mom, when are you going to make sourdough bread?” So, three days ago, I took some flour, water, yeast and sugar and made a ball of it. I put it in a plastic container. Next, I labeled the container – mostly so my husband wouldn’t throw it out – but also, so I could keep track of the days and how many times I stir it each day. I left it loosely covered on the counter so I could see it and not forget.
I’ll bet you are thinking, “You left it on the counter…for days!?” Yep it’s meant to get “sour”, silly! Not sour to make you sick, sour to develop the flavor. I also want to explain why it is loosely covered: The dry, active yeast we use in bread baking is an organism but there are also little organisms living all around us, in the air. When those organisms are added to our starter, they will ferment and help produce more gas and eventually, alcohol. The result will be a depth of flavor for our bread. In fact, it’s believed that sourdoughs actually have their origin in an accidental contamination of wild yeasts to dough that was left uncovered.
Often, no dry, active yeast is even used in a starter, but this recipe is a little more “fool-proof”.
So…getting your own starter going is easy:In a bowl, mix to form a ball: 2 cups Warm Water 3-1/2 cups Bread Flour 2-1/2 tsp. Dry Active Yeast 1 Tabl. Sugar
Place the ball of dough into a plastic container (or glass – NOT METAL) and cover loosely with plastic wrap. I suggest you label the side as I have, so you’ll remember to stir it 3-4 times a day.
I’ll be baking my bread in 2 more days and will have the recipe, step by step instructions and pics for you then. Why not get your own starter going today?