Part 1 of making sourdough bread
Check out my blog post How to make sourdough bread recipe – Part 2 – Healthy baking
After so many asked me to share how I make my healthier sourdough bread in an upcoming blog post I figured before I post that one I should post how to make your own starter for those who do not have one, that way you will already have your starter when the time comes to make bread.
Yes I do think the best way to get a sourdough starter is for a friend or family member to give you an already established starter. I think starters the older they get the better they work, so having a friend give you starter that is from the batch they have kept going a year, 5 years, 10 years or longer would be amazing
But not everyone knows someone to give them a starter & another option to get an established sourdough starter is to buy one on ebay, yeap thats right you can get good quality starters there, check it out here.
Another option is to make your own sourdough starter & there are varying ways to do that, I will share a few here, some I have tried some I have heard work great.
Remember your newly created starter is new so your first batch of bread wont taste as good until your starter establishes itself, so every batch will get better.
Not everyone will have success making a starter, pick the one you think will work best for you, & just because it works for someone else & not for you do not give up. Sometimes it can take more than 1 try to get it right. Most have the best success with the potato flake starter & the kombucha starter, I have made both in the past but currently have a gifted 10 year old potato flake starter that is amazing.
Flour: Use any flour or bread flour of choice for different flavors & textures, I do try to stick to healthier flours like Einkorn flour, Coconut flour, Brown rice flour, sprouted whole wheat flour, etc, but sometimes I do run out before my order of flour arrives so I have used bread flour or all purpose flour from the grocery store. (I also love mixing flour & prefer Einkorn flour, bread flour & coconut flour together for making the actual bread)
Water: Water is important, yea I have read blog posts that say it makes no difference but filtered water does make a more viable starter, well water is also usually ok & fresh spring water. Avoid jugs of drinking water, city water & county water (tap water)
Utensils/bowls/spoon etc: Using wooden or plastic spoon to stir is best, but if you only have metal it is still ok. I do avoid metal bowls & use a plastic mixing bowl, only because it is fermenting while in the bowl, but I would prefer a glass, ceramic or wooden bowl & hope to get one soon.
Cover: Most can be done right in a quart jar & add the lid loosely, you can use a cheese cloth & sit the lid over the cheese cloth.
Sourdough: A Healthy Bread That is Good For You!
Potato flake sourdough starter:
To a quart jar with a lid add
- 1 cup warm water,
- ½ cup sugar,
- 2 & 1/2 tsp dry yeast,
- 3 TBSP potato flakes,
- mix well & replace the lid,
- let sit on the counter or in the cupboard at room temp for about 2 days
- watch the jar you might need to loosen the lid a bit.
- After the 2 days sit in the jar fridge for 3 days & on the 4th day you are ready to feed the starter & then to make bread.
- To the quart jar add 1 cup of warm pure water,
- 1/2 cup sugar
- 3 tbsp of potato flakes,
- mix & replace the lid & leave starter sitting at room temp,
- again watch just in case you need to loosen the lid.
- Let sit at room temp 24 hours & then you will be removing your 1 cup of starter for your bread.
- Put the remainder of your starter in the fridge.
Repeat the feeding process every 5 to 7 days
Kombucha sourdough starter:
This starter is amazing for using leftover kombucha tea & to have a lacto fermented (culture/probiotic) sourdough starter.
To a quart jar
- add 1/2 cup of kombucha tea that was fermented at least 15 to 30 days,
- add 1/2 cup of flour,
- either put the lid on loose or cover with a cloth.
Let sit at room temp for 24 hours & it is ready for you to feed it.
- add 1/2 cup kumbucha tea,
- 1/2 cup flour of choice
- 1/2 cup of pure water,
- sit jar on a plate & cover loosely or with a cloth,
- watch starter for rising & overflowing,
- if it starts to explode or overflow just give it a little stir.
- Let it sit 24 hours then you are ready to remove a cup for your sourdough bread & place the rest of the starter in the fridge.
You can repeat the feeding process every other day if desired or do once a week, some even do it daily.
Basic Sourdough starter:
To a quart jar add
- 4 tbsp of flour of choice (in researching most recommend whole wheat),
- 1/4 cup pineapple juice,
- loosely screw the lid on the jar
- Sit on the counter or in a cupboard at room temp for 24 hours,
- stir several times & make sure jar does not overflow (sit a plate under jar if needed).
- After 24 hours add 2 tbsp of flour of choice & 2 tbsp of pineapple juice,
- again add the lid loosely let sit 2 days stirring twice a day.
- After 2 days as long as your starter smells fermented & not rotten continue the process by mixing 5 tbsp of flour of choice & 3 tbsp of pure water or distilled water, again put the lid on loosely & sit for 24 hours stirring only if needed.
- After 24 hours
- add 1/2 cup flour of choice
- 1/2 cup pure water
- Let sit at room temp 24 hours covered loosely & your starter is ready.
- You will be removing your 1 cup of starter for your bread, put the remainder of your starter in a cupboard with lid on tight & stir once daily (some keep starter in sealed gallon ziplock bag & just squeeze the bag daily & release gas as needed).
Repeat the feeding process, let sit 24 hours & remove 1 cup of starter every 5 to 7 days
Potato water sourdough starter:
- Peel 2 large potatoes,
- add to a pot with just enough water to cover potatoes & cover pot,
- allow to cook until soft (do not let water boil out add more if needed).
- Leaving potatoes on med/low
- mash the potatoes with a fork in the water & let sit several minutes.
- allow to cool (still warm)
- add cup of potato water to quart jar,
- add 4 tbsp of flour,
- 2 tbsp of sugar,
- 1 tsp of natural unrefined salt,
- put lid on jar loosely covered, sit jar on a plat & sit on counter or cupboard at room temp until it gets bubbly & smells fermented (not rotten) usually 4 to 7 days,
- watch to see if you need to stir,
- only stir starter when making if there is danger of it overflowing.
- You are now ready to feed the starter & remove one cup after.
- Mix 1 cup flour,
- 1 cup warm water into jar
- let sit out at room temp 24 hours,
- then remove 1 cup of starter for your bread,
- put the lid on the jar tight & put the remainder in the fridge,.
Repeat the feeding process once a week.
Potato sourdough starter:
- In a quart jar
- add 2 cups grated raw potato,
- 1 cup warm water,
- 1 & 1/2 cups flour,
- 1 tsp of natural unrefined salt,
- 1 tsp sugar,
- mix well,
- cover loosely with lid & let sit 24 hours at room temp.
- After 24 hours stir & cover tightly,
- stir several times a day,
- leave sitting at room temp 2 to 4 day sit is done when foamy,
- stir put lid on tight & sit in refrigerator.
- After a day or 2 several inches of clear liquid will form on the top of the jar it is ready for feeding.remove 1 cup to make your bread.
- This one makes a double batch (2 cups starter). (you may need to add to mixing bowl for 24 hours or use larger jar).
- Add 1 & 1/2 cup flour
- 1 & 1/2 cup warm water
- 1 tsp sugar,
- cover with a lid loosely or plastic wrap,
- let sit 24 hours & remove 2 cups,
- put remainder of starter in a jar with tight lid in fridge.
Repeat the feeding process once or twice a week.
Take care of your starter:
Now that you have taken the time to create a starter take care of it & let it mature & age properly, it might take a month or 2 but the more time you give it the better the bread you make from your starter will taste.
Next up lets make sourdough bread, stay tuned………….
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