Fermented Yeast

I know that during the pandemic a lot of people started baking. Mostly sourdough bread for some reason.

I did not jump on this trend. I think this is because sourdough is not my favorite bread. I mush prefer a French or Italian bread.

My husband, however, can not get enough sourdough in his life. My daughter is much the same.

So I decided to finally try to make sourdough.

Well, you can’t make sourdough without a starter.

Making a starter isn’t all that complicated. Basically, you are trying to ferment the yeast, hence making it sour.

The best part about a sourdough starter is that if you take care of it properly, it can last forever.

Taking care of it is basically adding 1 cup of water and 1 cup of flour every week.

You remove 1 cup of the starter and add the new ingredients. Obviously, it would also mean that you make bread every week. How could that be a bad thing . . .

The starter fermented nicely. Placing it in the jar also makes storage super easy.

If you want to make sourdough bread, this starter is a great beginning point!

SOURDOUGH STARTER

DAY ONE

1 Package Yeast

2 Cups Lukewarm Water

2 Cups All Purpose Flour

REPLENISHMENT

1 Cup All Purpose Flour

1 Cup Lukewarm Water

Combine yeast, 2 cups lukewarm water and 2 cups flour. Stir with a wooden spoon. Do NOT ever use metal with this starter - either bowl or spoon. Let stand, uncovered, for 4 to 7 days. Stir down once a day. The mixture should emit a good sour odor when it is ready to use. Refrigerate or use. To replenish, discard all but 1 cup of the starter. Add 1 cup flour and 1 cup lukewarm water. Let stand overnight. Use or refrigerate.