An Easy Sourdough Starter


Can you smell it? The yummy aroma of homemade sourdough bread wafting from your kitchen? No? Well, you can! Trust me, if I can learn to make homemade bread, I'm certain, you can too.

I've always had a "thing" for sourdough bread. So when my fabulous friend, Alysha, shared a simple recipe with me several years ago, I was pumped. She pretty much made my year. She gave me some starter and I happily filled my kitchen with sourdough breads, cinnamon rolls, muffins, pancakes, and waffles. YES.

Then, we moved. And my beloved sourdough starter got left. Neglected in a refrigerator 300 miles away. True and utter sadness. So, I went some time without the deliciousness of sourdough in my life. But honestly, who wants to live like that? I knew it was time to make my own starter.

There are many ways to go about creating a sourdough starter that is chocked full of beneficial bacteria and wild yeasts, but I found this method to be, by far, the easiest. Yes, you start with store-bought yeast (gasp), but after a few weeks and several feedings, there is not a single cell of commercial yeast living within your jar. It is entirely replenished and reproducing with new, natural strains of yeast.

Are you ready to make your own? This seriously only amounts to combining a few ingredients into a jar, leaving it at room temperature, and stirring daily. One tip to remember is to only lightly finger-tighten your jar lid. Fermenting starters produce carbon dioxide and will need to safely release those gases.

Sourdough Starter

Active Time: 10 minutes

Total Time: Approximately 5 days

Ingredients:

1 cup warm water

3 tablespoons potato flakes

1/4 cup white sugar

1 package (2 1/4 tsp) active dry yeast

Instructions:

  1. Combine all of the ingredients into a mason jar. Stir and lightly tighten the lid.

  2. Leave the starter out at room temperature for five days, stirring once daily.

  3. On the fifth day, it's time to feed your starter. Feed it with 1 cup warm water, 3/4 cup sugar, and 3 heaping tablespoons of potato flakes.

  4. Leave the starter out at room temperature for approximately 12 hours.

  5. Remove 1 cup of starter for use in your sourdough recipe and refrigerate the remaining amount.

  6. Feed your starter every 3-5 days.

So, there's your starter! Need a simple Sourdough Bread recipe too? Stick around, I'll share one with you.

For a printable version of this recipe, click here.

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© 2017 by The Harvest of Joy.