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Ingredients:
Flour (Whole grain wheat, unbleached all purpose, I have always used all purpose flour.)
Filtered water ( do not use tap water) we buy our drinking water.
Instructions
On day one, mix one cup of flour and one cup filtered water. Stir, making sure to scrape down the sides and incorporate
everything. Place a paper towel over the bowl use and rubber band around to hold it in place, set aside. Allow it to sit for
24 hours.
On day two, ( I do not it is up to you) discard half of the mixture and repeat the process. Add one cup flour, one cup
water, stir vigorously, and cover.
To not have a lot of starter I cut it down to 1/2 cup of each, I also use a gallon jar.
I do not get rid of any as I use an half a gallon size jar. Use all glass jars or big bowls and wooden scrapers No metal
on the sourdough. Until you are ready to put the bread in baking pans and bake.
I also make my Own cake release I found on the internet, I have tried different things from the internet some work some
do not, this one works great on anything I have put in the oven.
Why do you have to remove half the mixture? By day four, you would have sourdough starter overflowing from your bowl.
Also, removing half ensures the right amount of flour and water is feeding the growing colony of beneficial yeast. If you
were not discarding half, the half cup of flour would not be enough to feed them on days three and four. Basically, you would
end up with a lot of extra starter by the end of the process, and none of it mature.
Repeat the day two instructions for days three, four, and five.
On days six and seven, do the same but feed it every 12 hours, instead of every 24.
By day seven, there should be enough beneficial bacteria and yeast present to bake sourdough bread. You will know it
is working if it bubbles, and doubles in size.
SOURDOUGH STARTER MAINTENANCE
Once your sourdough starter is alive and active, there will be some maintenance to keep it going for years I do not do
that sorry to say I get to tired of baking to often
IN THE REFRIGERATOR FOR OCCASIONAL USE
Storing it in the refrigerator slows down the fermentation process, so one feeding every week, or every other week, is
sufficient, I forget I have it in the refrigerator.
I plan on if I have it in the refrigerator, the day before to make the next day, I add at least a cup of flour and a cup
of water, In order to Make bread the next day, then I take out my starter most of the time 2 cups.
This is my master starter with it being feed the day before unless I have used to much then I will add more and let it
set out to work any other 24 hours. I have used it down to near nothing it is almost like starting all over.
ON THE COUNTER FOR DAILY USE: If you leave your starter out on the counter, you will need to add flour and water every
day. I put in 1/2 cup each to cut down on so much starter, that way I do not have to bake something every day to use up all
that starter. This is June 26, 2022 I started my starter today, for the summer I am going to try putting some in the refrigerator,
I will try to let you know if I forget about it in the refrigerator. Hope not
In the past I baked bread, hamburger bun, one day a week for the week of bread made, as I never bought bread, bread you
make is better than the ingredients that boughten bread has.Made cinnamon rolls put a few in the freezer but never lasted
long with the kids.
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