Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, sourdough starter. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Sourdough starter is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Sourdough starter is something which I have loved my whole life.

Sourdough baking is as much art as science. The method you'll read here for making sourdough starter isn't an exact match for the one you read on another site, or in a cookbook, or in your. A sourdough starter is how we cultivate the wild yeast in a form that we can use for baking.

To get started with this recipe, we have to prepare a few ingredients. You can cook sourdough starter using 6 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Sourdough starter:

1. Prepare 1 Day
2. Get 25 g water
3. Take 25 g plain flour
4. Take 2 Day
5. Make ready 50 g water
6. Make ready 50 g plain flour

Everyone's always asked me what my secret. A sourdough starter is a symbiotic culture of bacteria and yeast (SCOBY) like kombucha, water kefir, and milk kefir. It's this combination of bacteria and yeast that helps flavor and make sourdough. Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast.

Steps to make Sourdough starter:

1. Add flour and water to a suitable lidded container and stir until well combined.
2. Pop the lid on and leave in a warm spot out of direct sunlight.
3. Day 2, you will find the mixture is thickened and begins to show some small bubbles and separation. Simply add 50g flour and 50g water and stir into mixture. Pop lid back on and pop it back in the warm spot.
4. Day 3 you may decide to remove a tablespoon or two from the mixture so you don't end up with too much. Once you gave done this put the discard aside and use it to make pancakes or in another recipe. Some people throw it away but I hate to waste!
5. Weigh the remaining sourdough starter. Whatever the weight you aim to double it by adding half the amount of water and half flour.
6. Keep using the same type of flour. Don't for example start with plain flour then switch to wholemeal.
7. Each day the starter will look a little unpleasant. It will begin to have a sour smell and when hungry will produce a watery yellowish substance called hooch. This can be carefully discarded before feeding with flour and water.
8. If you want to keep track of activity, since it's best used when active to make bread, pop a post it on container to mark the top of the mixture. You can then easily see if it has grown in size.
9. If you want to wait before the next feeding, for example if you run out of flour, just pop it in the fridge.
10. Keep maintaining it this way and it will last a very long time. Just use what you need in the recipe. If however you notice any black spots, this is mould and you need to throw it away and start over. This hasn't happened to me so far.
11. Some people like to name their pet yeast too lol.

The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping. Obtaining a sourdough starter is not difficult, and there are options to fit everyone's needs. But first, let's take a look at the different characteristics and types of sourdough starters. By now, your sourdough starter should have doubled in size. You should see plenty of bubbles, both large and small.

So that’s going to wrap this up with this exceptional food sourdough starter recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!