Bread (Sourdough) Starter
Bread (Sourdough) Starter

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, bread (sourdough) starter. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Bread (Sourdough) Starter is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Bread (Sourdough) Starter is something which I’ve loved my whole life. They are fine and they look fantastic.

A homemade sourdough starter is a bread baker's pantry staple — though it does take some tending. Here our method for getting one going from scratch; though it'll take a few days longer to get. This was my first successful sourdough starter!

To get started with this recipe, we must first prepare a few components. You can cook bread (sourdough) starter using 11 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Bread (Sourdough) Starter:
  1. Get ◆Sponge 1
  2. Get 50 grams Starter liquid
  3. Make ready 50 grams Bread flour
  4. Take ◆Sponge 2
  5. Get 1 the whole amount Sponge 1
  6. Prepare 50 grams Starter liquid
  7. Prepare 50 grams Bread flour
  8. Make ready ◆Sponge 3
  9. Take 1 the whole amount Sponge 2
  10. Make ready 50 grams Starter liquid
  11. Make ready 50 grams Bread flour

Sourdough baking is as much art as science. Before we delve into process, let's cover some basics. Bread is fermented, like wine, kombucha, or kefir. Sourdough is bread that has been fermented using wild yeasts, meaning invisible yeasts naturally occurring in the environment: floating in the air inside and outside, coating surfaces, and even existing naturally in flour.

Instructions to make Bread (Sourdough) Starter:
  1. Day 1: Make Sponge 1 by combining the starter liquid and flour. Mix together lightly, and mark the liquid level with a rubber band. The liquid can be a bit floury.
  2. Leave in a warm place for 8 to 12 hours to ferment.
  3. When the sponge has doubled in volume and there are air bubbles in the bottom, it's done. Rest for 12 hours in the refrigerator.
  4. Day 2: Add the entire amount of Sponge 1 that was made in Step 3 with the Sponge 2 starter liquid and flour, mix lightly, and mark the liquid level with a rubber band.
  5. Leave in a warm place for 8 to 12 hours to ferment.
  6. When the sponge has doubled in volume and there are air bubbles in the bottom, it's done. Rest for 12 hours in the refrigerator.
  7. Day 3: Add the entire amount of Sponge 2 that was made in Step 6 with the Sponge 3 starter liquid and flour, mix lightly, and mark the liquid level with a rubber band.
  8. Leave in a warm place for 8 to 12 hours to ferment.
  9. When the sponge has doubled in volume and there are air bubbles in the bottom, it's done. Rest for 12 hours in the refrigerator.
  10. Use the completed starter sponge to make delicious bread or waffles.
  11. Use up the starter sponge within 2 weeks. If the sponge loses its oomph, use in pizza dough or waffle batter.

This Simple Sourdough Bread recipe takes a little patience to let the dough rise a couple of times before baking it. But, if you were patient enough to get your sourdough starter ready to go, then a few hours is nothing! Plus, it is SO worth it to have freshly baked bread! A starter is a homemade fermented yeast for bread. With regular yeast bread, you can use a store-bought packet of active dry yeast.

So that’s going to wrap it up for this exceptional food bread (sourdough) starter recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!