Well, since we are all quarantined for the next month or so, I figured "hey, I'll go back to that blog that I forgot about ages ago!" (Yeah, sorry about disappearing for about 7 years.... life got... busy).
With all of the extra time I have from NOT running kids to and from school, music lessons, social activities, theater, etc. right now, I have been spending a LOT of time in the kitchen. Plus, by making things from scratch (like I used to), I can avoid the germ filled store AND teach my kids some much needed life skills. (Not that I didn't teach them useful things before.... we just have WAY MORE time to spend doing it now).
Where to start...
Thanks to my love of baking, I always have flour on hand, so the HOARDING that people are doing didn't affect me in that sense. (I AM running dangerously low on TP, though, so hopefully the stores get stocked up soon.... or I will be writing a VERY different blog entry in a few weeks).
Back to baking...
We have been baking banana bread like CRAZY, as well as my famous Cinnamon Swirl Bread (I will write those posts separately for you later). We have also been baking my
Everyday Bread and my favorite
5 Minute Bread often. I have ALWAYS wanted to make my own Sourdough Starter from scratch, but it's kind of intimidating! Having to feed it daily, or more, and keep a close eye on it to make sure it doesn't get contaminated. My schedule has been a little to crazy to commit to such a project.
Not Any More! Time to give it a go!
I did a bit of research, since there are many opinions on the RIGHT way to make a starter. After comparing about a dozen blogs, recipes, and websites, I narrowed it down to the advice from King Arthur Flour. I mean, they do MAKE flour and all, so they probably know what they are talking about. Also, their website was much easier to follow than many others. I suggest you go
there and check it out! They also have recipes for using the starter once you get that far! (AND they have recipes for using the discarded starter.... you will know what I am talking about soon.)
Here's the basic gist of how to make your own sourdough starter!
Day 1: Mix 1 cup whole wheat flour and 1/2 cup lukewarm water.
Cover and let sit for 24 hours at 70 degrees.
-Whole wheat flour is more likely to have natural yeast in it.
-You can use tap water as long as you can't smell any chemicals. Otherwise, use filtered water.
-You can cover it with a tea towel or loose plastic. I used one of those elastic plastic covers (like a shower cap). See picture below.
-The BEST place to keep your starter is in the oven with the LIGHT on. JUST THE LIT BULB makes it nice and warm and helps the yeast become active. Don't turn the oven on... you will cook your yeast.
Day 2: Remove 1/2 cup of starter and discard it
(or use in one of the "discard" recipes on the King Arthur Flour website... I made crackers).
Add 1 cup ALL PURPOSE flour and 1/2 cup lukewarm water.
Cover and let sit for 24 hours at 70 degrees.
This is my starter after Day 2 feeding and resting in the oven for 12 hours...
Day 3: Keep ONLY 4 oz (1/2 cup) of starter and remove/discard the rest (or make something with it!)
Add 1 cup all purpose flour and 1/2 cup water.
Cover and let sit 12 hours.
Keep 4 oz and remove the rest, and add another 1 cup flour and 1/2 cup water.
As you can see, you feed TWICE a day for day 3, 4, and 5!
Day 4: REPEAT Day 3 (feed twice, 12 hours apart)
Day 5: REPEAT Day 4 (feed twice, 12 hours apart)
After Day 5, if your starter is nice and bubbly, it is ready!
(if it is not bubbly yet, continue for a few more days. Cold weather can take longer)
To USE your starter, first feed it and let it sit for 6-8 hours (yes, you discard all but 4 oz again)
Remove what you need for the recipe (no more than 1 cup) and feed remaining 4 oz starter again, letting it rest at room temperature for a few hours to activate. After it rests this time, keep this remaining starter in a jar or other covered container in the fridge (loosely covered), feeding it once a week and using as needed.
Good Luck!
