Sour Dough Starter Made From Scratch in Your Kitchen
Sour dough starter can be expensive. I’ve purchased it a few times and always liked the flavor but after a while the difference between the purchased sour dough starter and my homemade starter was lost. The wild yeast in my kitchen took over and eventually it all tasted the same. You can make your own sour dough starter with two ingredients, or if you want to speed up the process, three ingredients.
Wild yeast is everywhere. No, it’s not a question of your housekeeping skills. It really is everywhere. I use organic whole grain whole wheat flour to make my sour dough starter but unbleached white flour works too. Choose the flour you like best.
Sour dough starter requires a little work. It’s not as simple as tearing open a pre-measured package of yeast but it’s not difficult.
The benefits are worth the ten minutes a week you’ll spend tending your starter.
- Sourdough is fermented and is full of micro-organisms that break down fibers and increase beneficial bacteria that make the finished product easier for some people to digest. Today’s modern quick rise doesn’t produce the benefits of the long rise of sourdough. sourdough starter
- Glutamate forms during the fermentation process. Glutamate produces a flavor enhancer called umame. Bread bakers often name their starter Umame. Give your dough a full day to rise to let umame do its thing. It’s worth the wait.
- The texture of bread leavened with sourdough is chewy (in a good way) and airy. Its crumb has body. It’s more than something to hold the good parts of a sandwich together – it is one of the best parts of a sandwich.
Flour and water.
Same flour and water after a week.
Sour Dough Starter Recipe
These ingredients are by measuring cup, not weight. I use a Mason jar with a carbon lock.
1 cup organic whole grain wheat flour
1/2 cup well or filtered water
(1/8 tsp yeast if you want to speed up the process)
Use organic whole grain flour because it has more wild yeast than other flours. You can use unbleached all-purpose flour after the flavor develops, usually a couple of weeks after you first mix your starter. Always use well or filtered water, and never use “city” water because it was probably treated with chlorine, and that will kill the yeast.
Mix the flour and water together (and yeast if you’re going to use it) and put it in a crock or a Mason jar with a carbon lock, and leave it for 24 hours.
After 24 hours, remove one-half cup of the mixture and “feed” what’s left. Add 1/4 cup water and 1/4 cup flour and mix well. Do this daily for a week, then once or twice a week depending on how often you use your starter. You’ll feed your starter each time you use it so be sure to leave at least 1/4 cup of starter in the container.
That’s it. That’s all there is to making and taking care of your sour dough starter. Enjoy!