Sourdough Starter Highlights
Baking with a sourdough starter gives your bread a zingy flavor that only fresh starters can create. It also breaks down gluten, making it easier to digest, and it stays fresh 2-3 times longer than ready-made breads. It only requires two ingredients and a few minutes to prepare; get your family or housemates involved and turn it into a project for everyone to learn and grow from. Once you’ve taken the time to get your starter activated, given it a good name, and brought it home, the rest is a piece of cake and a tasty thing to be proud of. Whether you’re a seasoned baker or not, there are so many different ways to use sourdough starter that you’ll be able to roll up your sleeves and get creative. Once you’ve baked with a fresh sourdough starter, you’ll wonder why you’ve never done this before, as the results will be amazing.
Sourdough Starter Ingredients You’ll Need & Notes
Whole wheat flour: Whole wheat flour helps to get the fermentation process started faster than it would if using plain flour. You can substitute this for all-purpose flour; however, you’ll need to add on a day or two in the fermenting process. Warm water: The water should be at 75℉ (24℃). To be sure of the temperature, it’s best to use a kitchen thermometer to check. All-purpose flour: All-purpose flour is used to feed the sourdough starter as it’s not only cost-effective but reliable and easy to use.
Sourdough Starter Instructions Step-by-Step
Storing & Feeding Instructions
Storing and keeping your starter alive: If you do a lot of baking, it can be left at room temperature and fed daily. If you’re only planning on baking once in a while, it can be stored in the fridge and fed weekly. Use a piece of tape or an erasable marker to make a note of where your starter began to easily tell when it has doubled in size. It’s best practice to use an instant-read kitchen thermometer in order to check the room and water temperatures when making a sourdough starter. Be sure to measure the ingredients properly in order for the starter to react, ferment, and be active.
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