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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sour Dough Starter seems to be one of those things that people find confusing. If you look on the internet you’ll find people telling you to find organic grape skins or whole wheat berries grown in Sumatra. All you need is flour, water and patients the later being the most important. Read more . Don’t believe the hype just give yourself a few months. You would have to pour a bleach - lighter fluid combo into this stuff to kill it so put your mind at ease. Ingredients:
1 cup unbleached bread flour |
1 cup distilled water |
Directions:
1. Stir together water and flour
2. 24 hours later pour half your starter down the sink, add a cup of water & another cup of flour.
3. Leave your starter in a dark cool place.
4. Repeat once a day for two months.
5. After a couple weeks or even sooner you should notice some bubbling, this doesn’t mean you are ready to make sour dough bread. Save yourself space in the trash by waiting the full two months before you try making bread.
6. When time and your daily flour and water feeding has done it’s work you can put your starter in the fridge and forget about it between bread making. You cannot kill this stuff!
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