Making A Sourdough Starter
With a fully mature sourdough starter, homemade bread without commercial yeast is possible.
Flour and water mixed together can catch the wild yeast in the air, creating a sourdough starter. Sourdough starters have been used for centuries, before the commercialization of dried yeast. It’s what the pioneers, settlers, and ancients used to make delicious, fluffy, homemade bread.
– flour of choice. You can use wheat, white, rye, or spelt. – warm water.
1. Add your flour and water to a mason jar.
2. Stir well with a wooden spoon.
3. Cover jar with either a lid, a cheesecloth or coffee filter.
4. Allow it to sit in a warm place for 2-3 days.
5. After that time, you should start to see bubbles and the starter “rising”.
6. Discard 1/2 of the mixture and add more water and flour. Stir very well.
7. A fully mature starter is commonly ready in 5-7 days. You’ll see lots of bubbles and a noticeable rise on the outside of the jar.
You can use all purpose flour, whole wheat flour, rye flour, or any combination of them. You'll love making your own starter with whatever flour you choose!
WHAT KIND OF FLOUR SHOULD I USE?