Sourdough Starter

Even if you don't ferment anything else, make sure you at least make sourdough starter. Not only is sourdough bread cheaper to make, but also it is extremely healthy. When you make bread from sourdough, you don't have to use any store bought yeast. Sourdough bread does NOT have to taste too strong, overpowering, or sour. I've found that most sourdough recipes call for too much sourdough starter. Certainly, that will make the bread rise faster, but it will also yield a very strong tasting bread. Most sourdough recipes I've seen, tell you to use 2 to 2.5 cups of sourdough starter per loaf of bread. I only use one cup of sourdough starter per loaf. I let the dough rise for several hours; sometimes up to 24 hours, and then I bake it. This yields a sourdough bread that is not at all overpowering, and (in my opinion) tastes much better than plain old wheat or white bread.

How to make sourdough starter

If you do a Google search on how to make sourdough starter, you'll come up with LOTS of recipes and tricks. Some recipes will tell you to add orange juice or pineapple juice to the starter. Other recipes "cheat" and have you add store bought yeast to the starter mixture.

The better recipes will have you stick with the true sourdough, which requires only two ingredients - water and flour. However, many of those recipes will have you start off mixing only one tablespoon of flour with one tablespoon of water. By the time you have the starter active, you may only have 1/2 cup of starter, and that's about it.

I believe that it's better to have too much starter, instead of not enough. This way, if you want to give some starter away to a friend, you'll be able to. Or, perhaps you try a new sourdough recipe, and it flops. At least you still have plenty of starter, so that you can start over, with a better recipe.

Sourdough is a living thing, and it is VERY healthy. Some people have sourdough starter passed down through their family. Some starters are over one hundred years old! Wow!

Generally, the older a starter is, the better it tastes, and the better it leavens. Therefore, expect that the first several times you leaven with a starter, that it'll do an okay job. As your starter gets older, it will work better and better. My starter has the loaf fully risen within a few hours, but I still let it sit for at least 7 or 8 hours, because that yields the best health benefits. Don't be afraid to let the dough rise for up to 30 hours. The sourdough starter will prevent mold growth, and the longer soak time will yield a healthier bread.

INGREDIENTS

Whole wheat flour, or spelt flour

Spring water

HOW TO MAKE IT

Many recipes make it so complicated, but it is really quite easy. Don't make things harder than they have to be. Make that your motto. ;-)

DAY ONE - In a very clean container, which is NOT metal, mix together one cup of wheat or spelt flour, with one cup of spring water. Cover the container with a clean cloth, or double cheesecloth. Secure the cloth on with a rubber band. Set the container in a warm section of the kitchen, and leave it alone until tomorrow. Keep it away from plants, chemicals, and contaminants.

DAY TWO - Mix the batter, and add another cup of flour and spring water. Cover and set it back in its warm area.

DAYS THREE - SEVEN - Every day, mix the batter, and add another cup of water and flour.

NOTE - Around days 2-5, you may find that your starter batter starts to smell strange. Unless you see furry mold, don't worry about it. I've personally noticed that when a starter is "half-way started," it makes a somewhat unpleasant smell. By day 7, it should have a sour, or beer-like smell to it.

DAY EIGHT - Make some bread. You'll have a LOT of starter, so you can experiment with a few different recipes, and not have to worry about running out of starter.

FEEDING AND CARE - Feed your starter at least once per week. To feed it, just mix in one cup of wheat or spelt flour and one cup of spring water. Keep the starter in your fridge from here on out. Put a lid on the container, but put a small hole in the container, to allow oxygen in. Once or twice a month, pour the starter into a large bowl, and clean the sourdough container, then return the starter back to its home.

Also, you may notice some brownish liquid floating on top of your starter. Don't worry, that is normal. That liquid is called "hooch." You can either mix it in, or pour it out. I usually pour it out, but sometimes I mix it in. Either way is fine.

You don't have to make a sponge

Many sourdough recipes call for you to mix your starter with a certain amount of flour and water, and to leave the starter sitting out overnight, before you use it to make bread. This called "making the sponge." You don't have to do this. Just use your starter, straight from the fridge. You'll just have to allow a longer time for the bread to rise, but that is healthier, anyhow.

And remember - you only need one cup of starter per loaf. Just give it plenty of rise time (7 to 30 hours) and you will have a fantastic bread, which isn't too strong tasting.