I have a food-pet! Seriously, taking care of a sourdough starter is like having a pet but requires even less effort than even a fish! Except you can put it into hibernation in the refrigerator for awhile. And then it creates delicious tasting bread products! What a giving, yummy pet.
I am not posting a picture of my sourdough starter, because it’s a bubbly tan-colored opaque liquid that not only doesn’t really look tasty, it’s not very photogenic. Or maybe I just stink at capturing it’s good side. Either way, I love my sourdough starter and already have one thing to share tomorrow. I can’t wait to make more things with it!
1 (.25 ounce) package active dry yeast
2 cups warm water, plus more for feeding
2 cups flour, plus more for feeding
Pinch of sugar
- In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups flour and cover loosely with plastic wrap.
- Leave in a warm place to ferment (such as the oven with only the light on) for 4 to 8 days. Place on cookie sheet in case of overflow. Feed every day with 1/4 cup each flour and warm water.
- When mixture is bubbly and has a pleasant sour smell, it is ready to use. (If mixture has a pink, orange, or any other strange color tinge to it, throw it out and start over.) Add a pinch of sugar and then keep it in the refrigerator, covered lightly until ready to bake.
- When you use the starter, always replace with equal amounts of a flour and water mixture with a pinch of sugar. So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter until bubbly again, then refrigerate*.
*If a clear to light brown liquid has accumulated on top, don’t worry, this is an alcohol base liquid that occurs with fermentation. Just stir this back into the starter, the alcohol bakes off and that wonderful sourdough flavor remains.
Source: Adapted from All Recipes.