Why You Should Start Making Your Own Sourdough Starter
The benefits of making your sourdough starter are endless. Sourdough starters are inexpensive to make, and you can control the ingredients, so it is much healthier than commercial yeast. In addition, when you have a starter, you will never have to buy bread again. You can even use your starter for other dishes like pancakes or waffles!
Making a sourdough starter is easy to do at home with just two ingredients: flour and water. With this guide, you will be able to make your sourdough starter.
Prepare the Starter by Adding the Flour and Water
The first step is to prepare a bowl or another container with a lid. You need to measure out 1/2 cup of flour and 1/2 cup of water. The water should be room temperature, not cold or hot. Mix the flour and water in your container, ensuring no lumps of flour are leftover. Cover the container with its lid and let it sit on your kitchen counter for at least 9 hours, but not more than 18 hours.
You may think that this recipe sounds very simple, but it isn’t as easy as it sounds. If you want to make a sourdough starter that will turn out well, you need to pay close attention during these first few steps.
Cover the Bowl and Leave It Fermenting in a Cool Area for 24 Hours
Turning flour and water into a dough that can be used to make bread is called “fermentation.” This step is crucial to the process because it helps to form gluten in the dough.
In the past, people would have to wait for days before they could do anything with a dough mixture. Nowadays, a person can create dough in 24 hours by fermenting it at room temperature. This fermentation stage allows all bacteria and yeast to multiply and increase so that they don’t die during storage.
After 24 Hours
After 24 hours have passed, remove half of the mixture. Add in 1 more cup of flour and one more cup of filtered water into your bowl. Mix it up and re-cover it. Repeat this every 24 hours for days 3, 4, and 5.
On days 6 and 7, repeat this process every 12 hours instead of 24.
Storing and Using
Your sourdough starter can now be stored in the fridge for a few days before using it by the end of the week. Then, when you want to use it, take it out, feed it again (always provide it with equal parts flour and water), and then wait until the next day to use it. It should look bubbly and squishy.
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