Cooking & Baking

You make sourdough bread without yeast. You mix flour and water, cover it and put in a warm place. The natural yeasts and bacteria in the air use the flour and water mixture to grow. You take your bubbling and sour smelling (sour in a good way) mix and pour off half. Then you "feed" this bubbly starter with a mix of fresh flour and water every day for a couple of weeks until your starter is established. Then, you can keep it in your fridge, take it out once a week and "feed" it.

You usually use about a half cup to a cup of starter along with flour, salt and water in your bread dough recipe. I let it rise in the fridge for about 24 hour to develop that tangy sourdough taste.

Some people have multi-generational starters spanning many decades. They just pour a half a cup for you and then you grow more. I just began mine last Fall and have been learning the ins and outs of sourdough. Some of us sourdough people name our starters. I named my starter Betty.


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