Sourdough Starter

Since I live in such an expensive place here in Colorado, I thought that making homemade bread would make things cheaper for me. Also my boyfriend was excited when I announced that I was making sourdough! But in order to make sourdough bread you first need to make and establish a sour starter.

Ingredients: 2 cups water (about 70 degree’s Fahrenheit), 3 + 1/2 cups bread flour, 2 + 1/4 tsp Active dry yeast, and 1 Tbsp sugar

First dissolve the yeast in the water in a plastic container. Let stand and activate for about 5 minutes. Then add the flour and sugar and stir together. Cover with plastic wrap and let sit for the next 5 days on the counter or in a warm place. After the 5 days are up feed the sour starter with 16oz bread flour and 12oz water every 24 hours or if you put it in the fridge once a week. Or you can do half a feeding with 8oz bread flour and 6 oz water. Also feed it 2 tsp of sugar every other week to keep the yeast fed and active.

(If you’re not going to use the sour right away, place in your fridge for no more than a week between feeding, and if you do take it out of the fridge to feed or use it let sit for 45 minutes and come room temp.)

Once the sour starter starts to smell “sour” or fermented that’s when you know you have made a sour starter. And the liquid that forms on top once in a while is just the alcohol content that the yeast is making, so you can just mix that into the sour starter when you feed it.

The sour will grow and grow the more you feed it so you might want a larger bucket to keep the sour starter in it.



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