Easiest Way to Cook Perfect Bread (Sourdough) Starter


Bread (Sourdough) Starter. Check Out Sourdough Starter Crock On eBay. Fill Your Cart With Color Today! Whether it conjures up a crusty, flavorful loaf of bread or a bubbling crock of flour/water starter, sourdough is a treasured part of many bakers' kitchens.

Bread (Sourdough) Starter Sourdough baking is as much art as science. Each day you "feed" the starter with equal amounts of fresh flour and water. As the wild yeast grows stronger, the starter will become more frothy and sour-smelling. You can have Bread (Sourdough) Starter using 11 ingredients and 11 steps. Here is how you cook it.

Ingredients of Bread (Sourdough) Starter

  1. Prepare of ◆Sponge 1.
  2. Prepare 50 grams of Starter liquid.
  3. It's 50 grams of Bread flour.
  4. You need of ◆Sponge 2.
  5. Prepare 1 of the whole amount Sponge 1.
  6. Prepare 50 grams of Starter liquid.
  7. You need 50 grams of Bread flour.
  8. Prepare of ◆Sponge 3.
  9. Prepare 1 of the whole amount Sponge 2.
  10. It's 50 grams of Starter liquid.
  11. You need 50 grams of Bread flour.

This was my first successful sourdough starter! Sourdough Starter is often referred to as 'wild' yeast, made from flour, water and the wild yeast in the air around us. A starter is a homemade yeast for bread. With regular yeast bread, you can use a store-bought packet of active dry yeast.

Bread (Sourdough) Starter step by step

  1. Day 1: Make Sponge 1 by combining the starter liquid and flour. Mix together lightly, and mark the liquid level with a rubber band. The liquid can be a bit floury..
  2. Leave in a warm place for 8 to 12 hours to ferment..
  3. When the sponge has doubled in volume and there are air bubbles in the bottom, it's done. Rest for 12 hours in the refrigerator..
  4. Day 2: Add the entire amount of Sponge 1 that was made in Step 3 with the Sponge 2 starter liquid and flour, mix lightly, and mark the liquid level with a rubber band..
  5. Leave in a warm place for 8 to 12 hours to ferment..
  6. When the sponge has doubled in volume and there are air bubbles in the bottom, it's done. Rest for 12 hours in the refrigerator..
  7. Day 3: Add the entire amount of Sponge 2 that was made in Step 6 with the Sponge 3 starter liquid and flour, mix lightly, and mark the liquid level with a rubber band..
  8. Leave in a warm place for 8 to 12 hours to ferment..
  9. When the sponge has doubled in volume and there are air bubbles in the bottom, it's done. Rest for 12 hours in the refrigerator..
  10. Use the completed starter sponge to make delicious bread or waffles..
  11. Use up the starter sponge within 2 weeks. If the sponge loses its oomph, use in pizza dough or waffle batter..

Sourdough breads, on the other hand, get their flavor from wild yeast that is naturally found in your kitchen. Capturing a good yeast from the environment alone can sometimes be tricky, so this recipe gets help from a bit of store-bought yeast to kick-start the process. Make sourdough bread from a homemade sourdough starter. See what top-rated recipes work best.. San Francisco Sourdough Bread, Gluten-Free Sourdough Starter, Chef John's Sourdough Bread, Ekmek Turkish Bread, Sourdough Rosemary Crackers Simple Sourdough Bread Recipe.


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