Sourdough Starter

 I'm a little late to the Sourdough bread making game. A lot of people were making bread during quarantine. Instead, I was outside doing yard work.

In December, on a cold, snowy day, I decided I would attempt breadmaking. I found a sourdough recipe in an old Farm Journal (I've had it since we got married, not sure how it came into my possession). They gave a recipe for a sourdough starter. Apparently, it's equivalent to what the pioneers used when traveling across the country in covered wagons. The recipe makes 5 1/2 cups (enough for an army) which is probably a good thing because who knows how many people you will be feeding at each stop? It's also a bad thing when there are only two of you to enjoy the bread(s). I put an "s" on the end of that because the recipes make two or three loaves of bread. Much more bread than what two people can eat. We might have to buy a wagon and some horses and travel across the country in order to use up all of that bread.

If you are looking for an easy sourdough starter, one where you just feed the starter, no discards, then this recipe is for you.

Here's the recipe:

Sourdough Starter

Farm Journal Homemade Breads 1985

2 pkg active dry yeast

2 TBSP sugar

4 cups warm water (105-115 degrees)

4 cups unsifted flour

directions:

In large glass bowl, sprinkle yeast and sugar over 1/2 cup warm water; stir until dissolved.* Do not use metal utensils, since prolonged contact with metal will drastically reduce the purity and change the taste of the starter.

Add remaining 3 1/2 cups warm water alternately with flour, stirring well after each addition. Cover loosely with plastic wrap. Let stand in warm place (85degrees F) for 6 to 24 hours.

The starter is ready to use in any of the sourdough recipes. It will look bubbly and a clear liquid will rise to the top. Stir the starter before measuring.

After removing the required amount of starter, pour remaining starter into glass jar. Cover loosely and refrigerate. Do not cover tightly. As the starter stands it ferments. The fermentation produces a harmless gas and if covered tightly the container might burst. The starter can be stored indefinitely in the refrigerator.

Replenish starter at least once a week by stirring in 1/2 cup warm water and 1/2 cup unsifted flour.** {Make sure starter sits on counter 45 minutes prior to this step). Cover with towel and let stand at room temperature overnight. The next morning, stir down starter. Cover loosely and refrigerate. Makes 5 1/3 cups.

Tips I have learned along the way:

*I always proof my yeast in a glass measuring cup.

** Make sure to let starter sit on counter for 45 minutes before you replenish (or feed it). 

Let me know if you have any sourdough breadmaking tips in the comments below.