Bread with sourdough starter. A healthy sourdough starter means great bread. Despite all the mysticism and lore about creating the concoction, when broken down, it's merely a naturally Daily Feeding Process. Making an Incredible Sourdough Starter from Scratch.
Right in your own kitchen, with your own homemade sourdough starter. The method you'll read here for making sourdough starter isn't an exact match for the one you read on another site, or in a cookbook, or in your great-grandma's diary. It needs a medium, a sourdough starter, in order to be useful to bakers. You can cook Bread with sourdough starter using 6 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Bread with sourdough starter
- You need 1 of part warm water.
- You need 3 of parts flour (more or less).
- You need of salt (1 tsp per 500 g flour).
- You need of honey (1 tsp per 500 g flour).
- Prepare of sourdough starter.
- It’s of whatever you like for flavor (e.g. anise, cloves, grated cheese, olives, etc.) optionally.
This medium has to be constantly maintained and monitored. Wild yeast also likes cooler temperatures, acidic environments, and works much more slowly to proof breads. A lot has been written about sourdough starter cultures. You can find long and elaborate articles on how to make your own starter while using things like pineapple and grapes.
Bread with sourdough starter instructions
- Using a large bowl, dissolve the sourdough starter in the warm water (it shouldn't be very hot)..
- Add most of the flour, the salt and whatever spice you have chosen (if you like). Knead well and add as much flour as is necessary to make a dough that doesn't stick to your hands. Take care to not add too much flour because the bread will be very firm..
- Knead for an additional 10'-15' minutes..
- Set aside a piece of the dough to use as a starter for the next time you make bread. Cover the bowl with a clean towel and leave in a warm place (during winter, next to the fireplace or a slightly preheated oven, but make sure that it is not on) for 8-12 hours until it doubles in size..
- Shape your dough into loaves and place in respective trays which you have brushed lightly with oil. Score the top with a knife and brush with a little water (at this point you can sprinkle with sesame seeds and press them a bit with your hand). Set them aside to rise once more..
- Bake in a preheated oven at 200°C, for about 40' (depending on the oven and the size of the bread)..
A starter is a piece of dough which contains wild yeast and bacteria which you use to make your bread. Think of sourdough starter as yeast. Only in this case, instead of buying a packet of yeast from the store, you are making your own living "wild yeast" by fermenting flour and water. Some people believe that bread made with sourdough starter is actually better for you than bread made with yeast. By now, your sourdough starter should have doubled in size.
