Making A Sourdough Starter
Sourdough is such a unique type of bread. Did you know the only ingredients in traditional sourdough is flour, water and salt?! And it has a load of health benefits that just don't come with yeast breads. At the beginning of the pandemic so many people were having issues finding yeast. This is a great way to be self sufficient with very few ingredients.
Making your sourdough starter is easy, but I do advise taking one small short cut... that is adding a small amount of greek yogurt to jump start the good bacteria. Maybe some will turn their nose at this little trick, but it has worked well for me in the past.
NEVER used bleached flour or chlorinated water. Both will kill all the good bacteria and your starter will become inactive. Filtered water is best, but if you don’t have access to a filter then you can leave a glass of water on the counter and the chlorine will evaporate out overnight.
Creating your own sourdough starter is slightly high maintenance, you will need to feed it once a day for the next two weeks, but after it is established you can store it in the fridge and feed only once a week.
See those happy little bubbles? That’s a great sign that you’re on your way to a healthy starter with lots of activity. You should see these bubbles in your own starter within 5-7 days.
2 T. Plain Greek Yogurt
2 T. Unbleached Flour
1 T. Filtered Water
Mix ingredients in a glass jar. I like mixing with a knife because I feel like it is easier to keep the ingredients from sticking and much easier to clean off. Never use your finger to scrape off the knife, it introduces bad bacteria.
Cover top of jar with a light fabric. I have used paper towels, coffee filters, or a light kitchen towel.
Leave your starter on the counter to start growing. You will feed it once a day for the next two weeks.
2 T. UnbleachedFlour
1-2 T. Filtered Water
Add flour and water to starter, mix well.
If your starter volume is more than 25% of your jar, discard some starter before feeding. The consistency should be similar to peanut butter. If the starter has become too dry and thick, add more water. If the starter has become too runny, add more flour. This will vary greatly depending on the moisture in your environment.