Sourdough bread was first recorded being used by the Egyptians around 1500 BC. It likely started as an accident, flour and water left out too long that produced a starter which caused a rise in the next loaf of bread that the Egyptians found they liked and continued to work with.
I haven't had a sourdough starter since the last one went bad some time ago and I have definitely been missing it. Today was the day to start a new one. I have read about and tried several different ways to get a starter going, from starting with store bought yeast to creating a starter with wild yeast to using potato water. I really never found very much difference in the finished product no matter how the starter came about.
Sourdough starter is simple to make. For this one I just combined equal parts flour and water, a couple teaspoons of yeast (I buy my yeast in 1 lb packages. If you don't you can just use one packet of yeast) and a few pinches of sugar. I'll let it sit and get bubbly until tomorrow (I covered it with a clean white cloth and wrapped an elastic around it) then I will remove a cup of starter(use it for something) and replace it with a cup of water (lukewarm) and a cup of flour. I will keep taking some and replacing it frequently for a couple weeks. Each time I stir in more flour and water I will make sure to wipe around the inside of the container as close to the starter as possible with a paper towel.
Starter can be used to replace the liquid in most baking recipes. I particularly like it in pizza dough (I'll make sure to post this recipe next time I make pizza), as chicken/pork/steak breader or in waffles or pancakes.
Starting a starter sounds odd! You must make a lot of bread if you buy yeast in 1lb packs. Is that fresh or dried?
ReplyDeleteI don't make a whole ton of bread but I like to keep a good bit of yeast in my storage. The yeast is exactly like you would get in a packet of yeast only in a 1 lb vacuum sealed bag.
ReplyDeleteHi Becky. I have recently been searching for info on sourdough starter as I really enjoy the taste of a good sourdough bread. I see that with the new year I should try the ancient idea that is new to me.
ReplyDeleteBTW, I get my yeast by the pound too.
To tell you the truth. I have never thought that there is a whole lot of difference in the flavor. I just like it because it makes great pizza dough and great breader. I will use it in waffles, pancakes, biscuits and maybe some bread but mainly just so I use it instead of feeding it for nothing.
ReplyDeleteYou make this seem easy! Thanks for sharing all of the ways to use sourdough, it convinces me to give it another try.
ReplyDeleteI have had a few sourdoughs fail. You have to use them a lot and sometimes that just isn't possible and I find mine don't do nearly as good if I keep them in the frig all the time.
ReplyDeleteHave you ever used whole wheat flour in the starter? Im thinking of trying that since we are avoiding white flour...
ReplyDeleteSuch a helpful blog!
ReplyDeleteI am new to baking so I'm clueless!!! My friends have all recommended Sourdough's International's sourdough starter to me, so I'm going to give it a go!!!