SOURDOUGH- THE STARTER
Sourdough seems to have taken the world by storm over the last couple of years. This fermented bread is fun to make, taste amazing, has only three main ingredients and it’s fermentation process allows for bread some desired benefits. Sourdough is a low-gluten bread. It also contains lower levels of fructans, another substance that can cause unpleasant digestive symptoms in some people. This can make sourdough a better option for people with IBS, gluten intolerance or gluten sensitivity.
So how exactly can you make your own? While it may seem overwhelming at first, making your own sourdough can be a rewarding and simple task. All you need to get started is…..a starter! A starter is basically water and flour that you have been feeding. Once you have an active starter you will use this for your bread making. If you take good care of your starter (they are pretty hard to ruin) it will last you a life-time. You can make your own starter from scratch, purchase a starter or you can usually find someone willing to share extra. We are going to share here how to revive a dehydrated starter:
To revive your starter:
1. Place starter chips in a plastic or glass container (see below)
Pour 2 oz of warm water over the chips and stir to
cover the chips with water.
2. Cover the container and set it aside until all the
chips have melted into the water. This usually takes
about 3-4 hours.
3. Add another 2 oz of warm water and 2 oz of
unbleached flour to the starter. Stir to combine.
Cover and set aside for 4-6 hours.
4. Add 6 oz of warm water and 6 oz of unbleached
flour to the starter. Stir to combine. Cover and set
aside for 3-4 hours or until the starter has doubled in
size and looks quite active.
5. If after 4-6 hours the starter still seems sluggish, discard
all but 3 oz of the starter and do one more feeding.
6. Use in your recipe as needed.
You will begin to acquire a lot of starter with the feedings. This is why you discard a portion. You can save the discard and keep in the fridge to use for different recipes. Once your starter doubles in size after a feeding it is ready to be used for a loaf! This can take 12-24 hours depending on how warm your kitchen is. In the summer time I can feed my starter in the morning and have it ready by the evening. In the winter time it can take closer to 24 hours if I leave it on the counter.
You can leave the starter out on counter if you plan to feed it regularly (every 12-24 hours). If not you can place the jar in the fridge and remove a day or two before you plan to make a loaf.
Jars: Glass is best. I like the glass jars with the flip top lids. Remove the rubber seal to allow for some air flow and to avoid any gas explosions.
Flour: Organic is always best. Unbleached all-purpose is usually used. Sometimes I add a couple tablespoons of rye flour for an extra boost.
Tools: A kitchen scale is a must for bread making. A bowl with a lid comes in handy for fermenting the dough.
Feedings: A ratio of 1:1:1 is typical. So for example 4 ounces of starter, 4 ounces of water and 4 ounces of flour for a feeding. Honestly, I do not measure anymore.
Ready to make a loaf??? The recipe from clever carrot is easy to follow and a great beginner recipe. This is the recipe I always turn to. The only thing I do is had a little more water if it seems really dry to help incorporate all the flour and I omit the oil.
