Sourdough is the main ingredient in traditional bread baking, as the sourdough recipe has been known for a long time. Almost every family has its own sourdough, which is grown and passed down from generation to generation. Nothing surprising, because over time the sourdough gets better, and the taste of the bread becomes richer.It is not just an ingredient for baking, but a living organism that brings us closer to culinary traditions. The process of making sourdough is simple and exciting because you can watch the power of fermentation.
Just ingredients as simple as flour and water mixed together create magic by restoring the wild yeasts and beneficial bacteria that are naturally present in the air and on the surface of the grain.
You may ask, why would we create a sourdough starter when we can use commercial yeast? What makes sourdough unique compared to commercial yeast? The answer is very simple, it gives bread not only taste or texture, but also many health benefits. The fermentation process of sourdough breaks down complex carbohydrates, making them easier to digest and improve nutrient absorption.
Creating your own sourdough starter is a path of discovery and patience. It starts with a simple mixture of flour and water, but over time, as the natural yeast and bacteria develop and multiply, the sourdough starter takes on complexity and depth of flavor. Each sourdough can develop its own unique character under the influence of the environment. Once your starter is active and bubbly, it can be used to make a variety of baked goods. So let the magic begin.
To begin this journey of creating sourdough starter, you will need a few basic ingredients: flour, water and patience. Traditional recipes call for equal parts flour and water, mixed together and left to ferment. After you’ve mixed the flour and water, it’s important to let nature take its course. The mixture needs time for the natural yeast to develop. You can see bubbles forming on the surface, which indicates the beginning of the fermentation process. The aroma will turn from a simple mixture of flour and water into a complex, slightly spicy aroma that will conquer your taste buds.
As the days go by, you will need to feed your starter, discarding some of it and renewing it with fresh flour and water. This feeding process ensures a healthy and active sourdough starter ready to leaven your bread and give it that great sourdough flavor. Every time you feed your sourdough starter, you will notice that it becomes more alive and energetic, a testament to the strength and longevity of this culinary wonder. Start making your own homemade sourdough starter and discover a world of delicious and healthy possibilities in your baking adventures.
Ingredients
- 50 ml water (warm)
- 50 g flour
- 1 liter glass jar with a lid
- a small piece of gauze
Instructions
- Take a clean and dry jar.
- Add 50 ml of warm water and 50 g of flour to a liter glass jar.
- Combine all the ingredients together.
- Cover the jar with a lid or cheesecloth.
- Leave the jar for 24 hours in a warm place.
- After 24 hours, discard 50 g of sourdough from the can. Don’t throw it away as you can use it in different recipes. See the links below).
- Add 25 ml of warm water.
- Add 25 g of flour.
- Leave the jar for 24 hours.
- Repeat the same steps for 1-2 weeks in a row.
Keep in mind:
- The readiness of your sourdough starter depends on several factors, such as the temperature of the room where you store the sourdough starter and the purity of the water (you can use boiled warm water).
- Active sourdough starter may take longer to prepare. This may take a month or two. Be patient and enjoy the process.
- While creating your sourdough starter you can use sourdough discard in variety recipes. Check the Sourdough cornmeal muffins with strawberries, Moroccan bread harsha with sourdough starter, Sourdough discard cupcakes with dates, How to make semolina bread, Simple Chocolate Cupcakes are Love at first bite, Chia Pumpkin Seeds Cake.
- If you feel like you need to take a break from your daily feeding of sourdough, just put a jar of sourdough in the fridge. It can stay there for 2-4 weeks withought daily feeding, as the fermentation process slows down in a cold environment.
- When you’re ready to use it again, just take it out of the fridge in a warm place and start feeding again.
- Before using the sourdough starter for baking check the post How do you know when sourdough starter is ready to bake? to make sure it is ready to bake.
For those looking to master the art of making a sourdough starter from scratch, this video recipe can be incredibly helpful. By visually demonstrating each step of the recipe, you will be able to gain a complete understanding of the process, from the preparation of the ingredients to the assembly of the final masterpiece.
This engaging format not only provides clear instructions, but also captures the nuances of technique in a way that is not easily conveyed through written instructions alone. So sit back, relax and immerse yourself in this insightful video tutorial – may the wonderful result bring you as much joy as the creation itself!
