Thursday, September 11, 2008

Sourdough Starter!


I've decided that if I want to learn to bake, then I should probably have on hand at all times a sourdough starter. So many possibilities (and not just sourdough bread)! Just think:

Blueberry Sourdough Muffins
Sourdough Pizza Crust
Sourdough Hot Cross Buns
Chocolate Sourdough Cake
Sourdough Gingerbread with Lemon Sauce
Sourdough Pancakes (there are many options with this!)
Sourdough Carrot Cake
Fresh Tomato Basil Whole Wheat Sourdough Bread
Rustic Sourdough Noodles
(OK- not exactly baking, but still intriguing)
Sourdough Biscuits

I think you get the point...

Making a sourdough starter is so amazingly easy, it's pretty much idiot proof. You just have to make sure to "feed" it once a day for the first few days. After that, you mostly just need to tend to it once a week.

Here is what you do:

Mix together one cup of flour with one cup of warm water. Pour into a wide mouthed jar or other container. Avoid using a metal container, because it can affect the starter in an adverse way. Make sure there is a way for a little bit of air to circulate in the container. I used a mason jar and punctured a hole in the lid with a nail. Put aside and keep at room temperature.

After about 24 hours, you will need to "feed" the starter: throw out half the starter, and mix in half a cup of warm water and a half cup of flour. Set aside for another 24 hours and repeat. After 3-5 days, your starter should be bubbly and yeasty smelling which means its ready to use; at this point you can begin keeping it in your refrigerator. Your starter will keep for as long as you continue to feed it once a week or so.

If you want more details on how to make a sourdough starter, John Ross over at Sourdough Baking has lots of information and advice, along with a basic sourdough bread recipe.

1 comment:

Red Eyes said...

I get the point. Intriguing.