Use filtered water for the best results, as chlorine in tap water can inhibit yeast activity. If your kitchen is cool, you can place the bowl in an oven with the light on or in a proofing oven to maintain a consistent warm temperature. Don't be alarmed by a strong sour smell or the presence of liquid on the surface – this is a normal part of the fermentation process. Simply stir it in before using. Be sure to reserve at least 1 cup of starter in the container after each use to maintain the culture.
Sourdough Starter II
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PREP TIME5 mins
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COOK TIME0 mins
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TOTAL TIME50 hrs
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SERVING3 People
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VIEWS234
Embark on a journey to create your own活泼 tangy sourdough starter, the heart of artisan bread. This recipe guides you through the simple process of cultivating a vibrant culture that will yield loaves with incredible flavor and texture.
Ingridients
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Nutrition
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Carbohydrate65 g
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Fiber3 g
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Protein10 g
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Saturated Fat0 g
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Sodium3 mg
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Sugar0 g
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Fat1 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large glass bowl, whisk together the flour, warm water, and yeast until well combined. (5 minutes)
02 Step
Recipe View Loosely cover the bowl and let it stand in a warm place (ideally 70-75°F) overnight or up to 48 hours. The longer it stands, the more pronounced the sour flavor will become. (24-48 hours)
03 Step
Recipe View After fermenting, your starter is ready to use. Alternatively, store it covered in the refrigerator. To maintain its vitality, feed it once or twice a week with 1 cup milk, 1 cup flour, and 1/4 cup sugar. Allow the starter to rest at room temperature for several hours after feeding before refrigerating again. (5 minutes)
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Meggie Thiel
Nov 22, 2024The tip about using filtered water was a game-changer. My starter is so active now!
Cecil Oreilly
May 24, 2024I love that you can store it in the fridge. I only bake once a week, so it's perfect for me.
Marcelle Walker
Jan 24, 2024I was intimidated to make a starter, but this recipe was so easy to follow! My bread is amazing!