How To Make Sourdough Starter
In this amazing video by Joshua Weisman on Youtube, you will learn all about sourdough starter, including what sourdough starter actually is how it compares to regular yeast and why you would use it in homemade bread. Basically Joshua tells us that the sourdough starter is basically just a leavening agent not unlike yeast, but the sourdough starter is in the wild natural form and just made with two simple ingredients, flour and water. So instead of using commercialized yeast, you are just using yeast in the wild form accumulated in the flour you are using. The results of the bread you will make from this homemade sourdough starter will be like the European loaves you see at many gourmet specialty stores.
Ingredients:
Day 1:
- 100 grams of stone ground rye flour
- 150 grams of lukewarm water (at about 85 degrees F)
Day 2:
- Remove 70% of your starter culture from day 1
- Add 50 grams of stone ground rye flour
- 50 grams of unbleached all purpose flour
- 115 grams of lukewarm water (at 85 degrees F)
Day 3:
- Repeat day 2 for 5 more days
Directions:
One of the most important things you will learn in this sourdough starter video tutorial is that you must use unbleached flour, the bleaching process essentially kills the flour and your starter culture will not grow, so keep that in mind.
Then you will be guided step by step through all the transitions of the 7 day process of making your sourdough culture. You can also keep a culture going indefinitely by feeding it every day.
These are all great kitchen tips from Joshua and I am really looking forward to making this sourdough starter culture for some homemade European bread ideas I want to make.
