Classic Sourdough Starter
Creating your own sourdough starter is a rewarding and simple process that will elevate your baking game to new heights. With just a few basic pantry ingredients and a bit of patience, you can cultivate a bubbly, fragrant mixture that forms the base of delicious sourdough creations. Nurturing your starter over time will allow you to explore the world of tangy, homemade breads that are sure to impress family and friends.
— Constant Cookbook
Ingredients
- 2 cups lukewarm water (90° to 100°F)
- 1⁄3 cup plain yogurt
- 2 cups unbleached bread flour
- 1⁄4 cup nonfat dry milk powder or 1⁄4 cup dry
- buttermilk powder
Instructions
- In a bowl, whisk together the water and yogurt. Add the flour and dry milk powder and beat until well blended and smooth. Transfer the mixture to a 1-quart glass jar, ceramic crock or plastic container. Cover loosely with plastic wrap or a double thickness of cheesecloth and let stand at room temperature for 48 hours, stirring the mixture with a whisk twice each day. It will be bubbly, with a fresh sour smell and the consistency of pancake batter. A clear or pale yellow liquid will form on the top; just stir it back in. If the liquid is any other color (such as pink or green), discard the starter and make a new batch. Cover loosely with plastic wrap and store in the refrigerator.
- To use the starter, measure out the amount called for in a recipe and let stand at room temperature until it starts to bubble, about 1 hour. To feed the remaining starter, add 1 cup flour and 1 cup water, stir to incorporate, and let stand at room temperature for 24 to 48 hours to begin fermenting again. Store in the refrigerator, covered loosely. Makes 3 cups.
- Adapted from Williams-Sonoma Collection Series, <i>Bread,</i> by Beth Hensperger (Simon & Schuster, 2002).
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