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Sour Dough Starter Made From Scratch in Your Kitchen

Sour Dough Starter Made From Scratch in Your Kitchen

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.
How to make sourdough starter in five minutes with two ingredients!Click To Tweet

Flour and water.
flour water, sour dough starter, whole grain whole wheat flourSame flour and water after a week.
sour dough starter, one week old sour dough starter, sourdough

carbon lock, sour dough starter, recipe
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!

Sour Dough Pesto Bread Recipe

Sour Dough Pesto Bread Recipe

Intimidated by sour dough bread? Don’t be. It’s simple. You don’t have to make a round artisan loaf of dark, crusty, chewy bread filled with air pockets, baked in 500° wood fired oven to make sour dough bread. Let’s make a simple loaf of sour dough pesto bread that will impress everyone who tastes it.

How strong do you feel today? How about a forearm workout? How about a loaf of sour dough pesto bread? You can spend up to 20 minutes kneading the dough for this bread. Or, if you’d like to use your Kitchen Aid or similar mixer, that’s good, too. It needs eight or nine minutes in a mixer set on low. If I’m short on time or just plain don’t want to knead for 15 or 20 minutes I use my Kitchen Aid.

Sour dough pesto bread is one of my favorites. It makes an excellent grilled cheese sandwich, and the added flavor of the pesto perks up a fried egg on toast for breakfast.

sour dough pesto bread, dough before rising
sour dough pesto bread risen
sour dough pesto bread baked

Sour Dough Pesto Bread

1 1/2 teaspoons yeast
2 teaspoons salt
1 tablespoon molasses or honey
2 1/2 to 3 cups unbleached all-purpose flour
2 cups sourdough starter
1/2 cup warm water
1/3 cup pesto

Put all off the ingredients EXCEPT 1/2 cup of flour in a bowl, mix together, and then knead. If the dough feels more wet than tacky you’ll knead in the last half-cup of four a little at a time.

Lightly coat a bowl with olive oil and place the dough in the bowl to rise. It doesn’t need to double in size. When it starts to look lighter and higher, it’s risen enough. This will take 50 to 60 minutes depending on the temperature in your kitchen. Do you need a recipe for sour dough starter?

On a non-stick or lightly olive oiled surface, gently push down the dough by forming it into a loaf. Gently. If you’ve heard “punch down the dough,” forget that saying. You aren’t kneading now, just forming. Place the loaf into an oiled bread pan and let rise until it’s an inch or two over the edge of the pan.

Bake at 350° for 50 minutes. Let cool in the pan for 10 minutes, then move to a cooling rack. As difficult as it is to not immediately slice into a hot loaf of bread, it’s better if you don’t. Let the loaf cool and keep the moisture trapped inside the crust. Or at least think about how much you should have done that while you enjoy the first slice. Sour dough pesto bread is great with butter, garlic, or even plain. Enjoy!

Five on Friday – April 15

Five on Friday – April 15

Five on Friday – April 15

I’m joining in on Five On Friday – April 15 this week. I’m chosen five highlights or activities of my week. If you’d like to join in you can find the information at the Five on Friday link.

I’ve been working outside and in the high tunnel, wrote a freelance piece for 1800Gear, and working on this new blog. We’ll be working outside this weekend. I think black fly season will start early so we want to get as much done as possible before they’re unbearable. We plan on taking a little time out to do some fishing. There are a couple of small streams I’d like to explore this spring. It would be nice to have fresh brook trout for supper.

Monday was off to a beautiful start. If you click on the photo you’ll get to see more photos of the sunrise.
sunrise over thebarn, good morning sunrise
I made whole wheat sourdough bread, as usual. I tried a batch of sourdough rye but it was a disaster. I didn’t have the hydration right so it stuck to the Banneton. I haven’t figured out how to get the dough off the fiber yet.

whole wheat, sourdough

The deer are coming to the food plot earlier now. They’ve been here in late afternoon. I didn’t see them but there are photos on the game camera. It’s time for antlers to start growing so I’ll be looking closely at the pictures.

whitetail doe, white-tailed, deer, food plot

I’ve been watching the amount of damage a porcupine is causing to trees on Democrat Ridge. Some of the trees are gnawed but others have been girdled and will die. There are at least two dozens trees damaged.

porcupine, damage, tree, girdle trees

Last night on our way back from looking for a place to fly fish we saw this yearling white-tailed deer. Do you notice anything unusual? Look closely. It’s a piebald, also called roan. It has white fur where white fur doesn’t belong.

roan, white-tailed, deer, piebald, piebald deer