I really love sourdough and have had my share of sourdough starters over the years. I like to watch the starter as it develops over the course of a few days; watching it get all bubbly, swell and expand as it “does its thing.”
One thing you have to have is TIME and PATIENCE. Sourdough takes awhile to make, but the results are so worth the time you invest.
There are many, many starter recipes out there, and for the most part they are all very similar. I chose one this time around that does use packaged yeast, which was simply a way to make it a bit easier.
It developed very quickly and the results were great. (starter recipe from Grit.com)
1 package dry yeast
2 cups warm water
2 cups flour
Mix ingredients in a large non-metal bowl. Pour blended ingredients into a LARGE jar or bowl with a loose fitting lid and let stand at room temperature for 36 to 48 hours. The starter will swell and bubble as it “grows” so be sure to use a large enough container as it may double or triple in size as it “grows.” (I let mine stand for 48 hours)
Afterward, starter can be stored in refrigerator until needed.
When you need the starter, take it out of the refrigerator and let it come to room temperature before you use it. Stir starter before using it so that ingredients are blended together.
Every time you use some of the starter, you must replenish it. For example, if you use 2 cups starter, you must mix in 1 cup flour and 1 cup warm water. Then let it stand at room temperature for a few hours until it bubbles. It then can be stored in the refrigerator until it is needed again.
|Sourdough Bread after 1st rise|
A Few Hints about Sourdough Starter
If it separates with water forming on top and dough on bottom, stir well to make a smooth batter again.
|Sourdough Bread after 2nd rise|
* Option – Add 1/4 cup dried minced onion to the dough. Shape into 2 mini-loaves and 9 small onion rolls. After rising, brush tops with an egg wash (1 egg and 1 tbls. cold water whisked). Sprinkle tops with more dried minced onion and bake as per the above directions. Yield: 2 mini-loaves and 9 rolls – OR – 4 mini-loaves – OR – 18-20 rolls