Make Your Own Sourdough Starter
I stumbled into the world of fermenting – quite literally. I never really knew it existed! But after I found myself enjoying kombucha made in my own kitchen, and then milk kefir, I realized it was a great investment of the little bit of time it takes to give my family the goodness and benefits fermentation offers.
Did you know fermented foods are easier to digest?
Did you know they are full of good bacteria that help wage a war on bad bacteria?
Did you know there are good yeasts that control candida (a bad yeast) and are immune system boosters?
I didn’t – until I stumbled. Visit BodyEcology for a great reference regarding bacterias and yeast and the fermentation process.
Among the many foods in the world of fermentation, we have SOURDOUGH! I want to talk to you about making your own sourdough starter from which you can make several items – not just beautiful sourdough bread!
Not to worry, though. If you are not confident about starting your own, Cultures for Health has a starter you can buy online and still get the same great benefits! 🙂
The simple steps to making your own sourdough starter involve unbleached flour and water. That’s it!
There is a wild yeast that is present on grains, in the air, etc. And what you are doing is creating an environment for that yeast to grow and thrive. The result will be some of the most lovely sourdough you ever want to taste!
Basically your starter is begun with
4 oz unbleached flour (3/4 cup + 2 Tbsp)
4 oz of water (1/2 cup)
Whisk together in a ceramic or glass bowl until thoroughly incorporated. Loosely cover with plastic wrap or a cloth and keep it in an average temperature environment between 70-75 degrees.
You will be feeding your starter the same measurements of flour and water as above each day for the next 3 days. (I have found my starter requires feeding more often but you can tell it is needed when it is no longer bubbly and it starts to form a bit of a liquid layer across the top.)
On the following day your starter would be ready to use. It should reach a bubbly frothy condition that indicates the yeast is thriving. We’ll be updating our site with some great recipes to use your starter with. But don’t forget! – The remaining starter that isn’t used in your baking recipe still needs to be fed as well to keep it healthy and ongoing.
TheKitchn has fabulous instructions on the starter making process!
I have also been currently working with a starter that originally came from Cultures for Health that I received from my lovely friend and owner (along with her husband, Elisha) of Balm of the Earth, Elizabeth Somerville.
It is so easy and my family is SO HAPPY. Win // Win !!
I am here to tell you —I have loved this starter. I thought it may be a bit of a pain to feed it but I feel like I’m keeping something very VALUABLE going.
Do you think you’ll try it? Or have you already? We can’t wait to hear from you – let us know what you plan to bake with yours and how much you love it!