Easy Sourdough Starter
Creating your own sourdough starter is a rewarding process that brings the irresistible tang of homemade bread to your kitchen. With just a few simple ingredients and patience, you can nurture your starter to life, allowing it to develop its distinctive flavor profile over time. This versatile starter can be used in a variety of bread recipes, adding depth and character to your baked goods. Enjoy the journey of cultivating your sourdough starter and savor the delicious results it brings to your table.
— Constant Cookbook
Ingredients
- 1 package (about 1 1⁄2 Tbs.) commercial dry
- sourdough starter
- 1 cup unbleached bread flour
- 3⁄4 cup lukewarm water (90° to 100°F)
- 2 Tbs. plain yogurt
Instructions
- In a bowl, combine the dry starter and the flour. Whisk in the water and yogurt until 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 sour smell. 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 1 1/2 cups.
- Adapted from Williams-Sonoma Collection Series, <i>Bread,</i> by Beth Hensperger (Simon & Schuster, 2002).
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