Sourdough bread has an amazing taste, allowing the bread a slow rise liberating the flavors. If properly taken care of, this single starter can be used for years!
Preparation time5 minutes
Sourdough
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Ingredients
Steps
- Mix the flour and water in a glass jar and leave the jar at room temperature. Put a lid (not screwed) or a cloth on the jar to prevent insects from entering the sour dough.
- Twice a day, discard half of the starter and put in fresh flour and water to replace the discarded part. Instead of throwing away the starter you can simply add it to you bread recipe.
- After about a week, 4 hours after the feed you should see the starter double in size, nice small bubbles all over the place. It smells strange, vinegary, sour, and that's normal! At this point your starter is ready.
Notes
Once ready, you can use your starter instead of yeast. The best time to use it is about 4 hours after the feed. If you don't use it daily, put it in the fridge 4 hours after the feed, and to use, take it out of the fridge 1.5 hour before using it.
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