Bread (Sourdough) Starter
Bread (Sourdough) Starter

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, bread (sourdough) starter. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Bread (Sourdough) Starter is only one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Bread (Sourdough) Starter is something that I have loved my whole life.

Buy King Arthur Sourdough Starter at Amazon. Whether it conjures up a crusty, flavorful loaf of bread or a bubbling crock of flour/water starter, sourdough is a treasured part of many bakers' kitchens. But where does the path to sourdough bread begin?

To get started with this particular recipe, we must first prepare a few ingredients. You can cook bread (sourdough) starter using 11 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Bread (Sourdough) Starter:
  1. Make ready ◆Sponge 1
  2. Prepare 50 grams Starter liquid
  3. Take 50 grams Bread flour
  4. Take ◆Sponge 2
  5. Get 1 the whole amount Sponge 1
  6. Make ready 50 grams Starter liquid
  7. Get 50 grams Bread flour
  8. Prepare ◆Sponge 3
  9. Take 1 the whole amount Sponge 2
  10. Prepare 50 grams Starter liquid
  11. Take 50 grams Bread flour

Or you can stash your starter in the fridge once it's established and bake from it once a week. Starter is what makes homemade sourdough bread so unique, because it doesn't require commercial yeast in order to rise. A live fermented culture of flour and water, otherwise known as sourdough starter , acts as a natural leavening agent. Second, think about your timeline for baking bread.

Steps to make Bread (Sourdough) Starter:
  1. Day 1: Make Sponge 1 by combining the starter liquid and flour. Mix together lightly, and mark the liquid level with a rubber band. The liquid can be a bit floury.
  2. Leave in a warm place for 8 to 12 hours to ferment.
  3. When the sponge has doubled in volume and there are air bubbles in the bottom, it's done. Rest for 12 hours in the refrigerator.
  4. Day 2: Add the entire amount of Sponge 1 that was made in Step 3 with the Sponge 2 starter liquid and flour, mix lightly, and mark the liquid level with a rubber band.
  5. Leave in a warm place for 8 to 12 hours to ferment.
  6. When the sponge has doubled in volume and there are air bubbles in the bottom, it's done. Rest for 12 hours in the refrigerator.
  7. Day 3: Add the entire amount of Sponge 2 that was made in Step 6 with the Sponge 3 starter liquid and flour, mix lightly, and mark the liquid level with a rubber band.
  8. Leave in a warm place for 8 to 12 hours to ferment.
  9. When the sponge has doubled in volume and there are air bubbles in the bottom, it's done. Rest for 12 hours in the refrigerator.
  10. Use the completed starter sponge to make delicious bread or waffles.
  11. Use up the starter sponge within 2 weeks. If the sponge loses its oomph, use in pizza dough or waffle batter.

If you want to use the sourdough starter soon, the best practice is to keep it on your kitchen counter, or whatever room-temperature area is. This was my first successful sourdough starter! Each day you "feed" the starter with equal amounts of fresh flour and water. As the wild yeast grows stronger, the starter will become more frothy and sour-smelling. A starter is a homemade fermented yeast for bread.

So that’s going to wrap it up with this exceptional food bread (sourdough) starter recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!