My first sourdough starter before fermenting.
Sourdough starter is what gives sourdough its sour taste. Basically it is a flour, water and yeast mixture that is allowed to sit and ferment. A small portion of starter
is taken off before making dough and the rest is saved, fed with more flour and water, and allowed to ferment for use another day.
Of course, the starter is what gives bakery
bread like Boudin its special flavor. You can also buy starter mix online if you don't want to make your own, but I found that it only took a couple of days to make with very little effort. Here is what you do to make your own. This
recipe and directions are from Whats Cooking America online.
Easy Sourdough Starter Recipe
This makes 2-3 cups of starter
Ingredients:2 cups all purpose or bread flour2 teaspoons granulated sugar1 packet (2 1/4 teaspoons) of active-dry yeast2 cups warm water (105 to 115 degrees F.)
the flour, sugar and yeast together in a clean and sterile 2 quart container. Use only glass, glazed ceramic or crockery to hold the starter and no metal or plastic containers or spoons when you mix it. Gradually stir in the flour
and water and mix until it forms a thick paste. Don't worry about any lumps. They will disappear.
Cover the container with a dish cloth and let it sit in a warm
(70 to 80 degrees F.), draft-free place. Let it sit out for 2-5 days, stirring it once a day. The starter is ready when it develops a pleasant sour smell and looks bubbly.
Once your starter starts bubbling, then start feeding it daily with flour and water - one cup of each. Stir, cover it loosely with plastic wrap, and either store it on your counter or in your refrigerator.
I decided, after doing some reading about it, to keep my starter in the fridge. I am
not going to use it daily, or even twice a week to make bread or pancakes, so storing it in the fridge allows me the luxury of having it when I want to use it without having to feed it daily or worry that it is going bad.
To store it in the fridge:
If you were to keep the starter out of the fridge, you would feed it daily with equal amounts
( 1 cup) of flour and water, while taking out a cup of starter each day to cook with. If you decide to keep it in the fridge with plastic wrap loosely covering it, the day before you want to bake with it, take it out and let it come to room
temperature. Sitting overnight on the counter would be good. The next day, feed the starter with one cup flour and one cup warm water and let it continue to sit for another 8 hours. It is then ready to use for baking!