I love tasty bread, and sour dough baking is one of those things that fascinates both me and the kids to no end. Microscopic life turns a pile of dry and wet ingrediences into a bubly unwieldy mass and heat turns it into bliss with butter on it.
But how to start if there is no sour dough to be found, with no bake-o-files in close proximity and no friendly bakery around the corner?
Well, don’t fret no more. Making a sour dough starter (the equivilent to a package of yeast) is as easy as 1-2-3. All i takes is a container, some flour, a splash of water and a healthy dose of patience.
- Take a glas jar and fill about half of it with the flour of your choice. Wheat is probably the easisiest to get going, but most will work just fine.
- pour in some room temperature water, about 25% of the jars total volume.
- Stir. If it turns into a dough, add more water. It should be semi-liquid but with some resistance.
- Let it stand in your kitchen with the lid of for 2-3 weeks.
- After 2-7 days you’ll most likely see bubles in the jar and if you sniff it there will be a strong alcoholic tone.
- After 2-3 weeks the smell will have mellowed some and it will be ready to use in a sourdough
More on baking with your new friend in posts to come.