With a little patience and just two ingredients, the ancient secret to stellar bread can be yours.
Let us guide you through the process that’s totally doable.
How Is Homemade Sourdough Starter Different?
Bread is afermented foodlike wine,kombucha, andkefirand, in bread, yeast initiates that fermentation.
Commercial sourdough starterwhether sold at your grocer’s or onlineis fermented using a packet of yeast.
Those packets generally contain just one strain of yeast.
It’s important to useunbleached organicflour to ensure no unwanted chemicals hamper the gentle development of your starter.
You’ll need to know that weight throughout the feeding process.
The process is dependent on several variablessuch as temperature, environment, and flour typeso allow for some flexibility.
Store Sourdough Starter and Feed Weekly Until Ready to Use
Congrats on your homemade sourdough starter!
Stored in the fridge, your starter still requires that feeding procedure, but only weekly rather than daily.
Without this daily influx of fresh food, the wild yeasts living in the starter would start to die.
Discarding some first allows you to add sufficient fresh food daily yet maintain a manageable amount of starter.
Thirty years of knowledge on sourdough fermentation: A systematic review.Trends in Food Science & Technology.
