How do I know if my sourdough starter will work? Rubber band: I use a rubber band to track how far my starter has grown at each feeding. Remember to stick to one kind of whole grain flour with your starter, I use unbleached whole wheat! High Quality Whole Wheat Flour: My tried and true flour comes from King Arthur Flour. Small rubber spatula: You’ll use this tiny spatula to scrape down your starter jar every time you feed it!įiltered Water: Use filtered water because a lot of tap water can additives that harm the bacteria growth that we actually want! Make sure it is ALWAYS at room temperature, never hot. I like a jar that has a snap on lid, and I always remove the rubber seal so that air can enter the jar. Glass Jar with gasket: I always use a glass jar (as opposed to plastic) because sourdough is acidic, and can eat away at plastic over time. I personally use this OXO Kitchen Scale and I love it! Kitchen Scale: I always bake bread using weight measurements because they tend to be much more accurate, and deliver more consistent results. The tools for this project are pretty simple: I prefer to use unbleached whole wheat flour ONLY for my starter because it gives the finished bread a very wholesome, complex flavor. For example, don’t switch between bleached all purpose flour one day, and whole wheat the next. It’s important to use the same kind of flour the entire time you’re making your starter. But in the beginning, it lacks flavor and rising power, so there’s not much use for it. Once your sourdough starter is active and mature, there are lots of ways to use the discarded fermented dough (like sourdough pancakes, etc). But keeping our total amount very small, there’s less waste overall. Very simply, you have to discard half because if you don’t, you’ll end up with a barrel of sourdough starter that will never fit in your fridge, and you definitely don’t need that much. You should feed your sourdough starter every 12-24 hours for this first 7-day period.īefore each feed, you will discard HALF of the mixture, simply by scooping it out and throwing it away. That’s right, I said feeding! You have to think of your sourdough starter as a living organism, because it is! Think of it as a pet that you need to feed and water.
The mixture sits at room temperature for 24-48 hours until it begins to show signs of life and small bubbles. You don’t want an airtight seal, because you need the wild yeast in the air to reach the doughy mixture. On Day 1, you’ll mix up a small amount of whole wheat flour and filtered, room temperature water in a small glass jar. From start to end, the process takes about 7 days. The process of making a sourdough is actually very simple. Each starter will be unique in that way! Since you’ll be creating the starter in your own home, the flavor of the starter will be specific to your air, along with the flour and water that you choose to use. Apparently, the wild yeast in the salty ocean air of San Francisco produces the best bread. Ever been to San Francisco? It’s known worldwide the famous sourdough bread, especially the famous bakers at Boudin Bakery. The sourdough starter also gives artisan bread its signature tangy sour flavor. Before rising agents such as commercial yeast, baking powder, and baking soda came on the scene, starters were the only way to get baked goods to rise.
For thousands of years, bakers have used starters to leaven breads and baked goods.
#How do you make cheese bread with sourdough starter how to#
But, I knew there was no sense in posting my favorite recipe for Homemade Sourdough Bread if you all didn’t know how to make a starter! Hello, I was very wrong! The whole project went kind of viral, and you all kept sending me pictures of your new starter babies thriving, and growing, and rising vigorously! I have documented and saved the whole process in the highlights section on IG, but the recipe deserves it’s own home, so here we are! What is a sourdough starter?Ī sourdough starter is a mixture of flour and water that has fermented over time, and is filled with wild yeast and a bacteria called lactobacilli. To be totally honest, I didn’t think very many people would be into it, because it’s a little more advanced and the process requires patience. I went out on a limb on my Instagram stories, and told you all that I wanted to make a Sourdough Starter together, in real time. Hi Everyone! Over the past two months, something kind of crazy and unexpected has happened.
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