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Make Sourdough Starter with Only Two Ingredients

Sourdough bread rises without yeast.
Sourdough bread offers the benefits of fermented foods with the filling comfort of bread. And because you can make sourdough starter with only two ingredients, it is simple to get started and can be used for many different recipes.

I don't love to cook, but I'm decent at it and I do enjoy it when I'm not under pressure (i.e. daily dinner). I prefer to make fermented foods, canned foods and anything can be put in the freezer for future meals. One of my big goals this year was to improve my bread making skills. I haven't tried a lot of different types, but I have perfected my sourdough recipe. This post is for making the starter, my next post will be my loaf recipe that we use for sandwiches, toast and to go with our meals.

Making a Sourdough Starter

Making sourdough starter is a 7 day process. 
(this is my recipe, feel free to experiment and find what you like!)
  • Use at least a half gallon glass crock, jar or bowl (no plastic or aluminum). The mixture must breathe as it ferments, so cover it with a towel not a sealed lid. I used a half-gallon mason jar, towel on top, secured with a rubber band.
  • A wooden spoon works well for mixing. It gets quite thick and you don't want anything that will bend.
  • Use "old" or filtered water. I keep water loosely covered with a towel on the counter to let the chlorine evaporate. (as a side note, this is also what I use to water my plants or do any fermenting. Chlorine isn't good for plants or bacteria. One day I'll get a good kitchen filter)

1.  Mix 1/4 cup organic unbleached white flour with 3 tablespoons water. Let sit out on the counter for 12 hours.

2. Every 12 hours for 7 days, mix in 1/3 cup water and 1/2 cup flour. The dough will expand and may rise over the top of your container, so be sure to keep it covered or you'll have a mess to clean up. After the first couple of days the dough will get a yeasty, sour smell. That's a good thing.

3. At the end of the 7th day, store your starter mix in the fridge. 

4. If you use the dough less than once a week, feed it once a week by adding 1/3 cup water and 1/2 cup flour. If you use it more frequently, just feed it after you use it. So if you need one cup starter for a recipe, feed the dough, once or twice (every 12 hours) then return it to the fridge. You'll get the hang of it. I've forgotten to feed it and left it out on the counter too long, and I haven't killed it yet!


Make a sourdough starter with only two ingredients so you always have it on-hand for pancakes, bread pizza dough, and pretty much anything you can think of. The good bacteria contained in sour dough is good for our tummies and wonderful for our taste buds. My favorite way to eat it is lightly toasted with a healthy smear of butter. Yum!



Do you have a favorite homemade bread? 

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