Sourdough Starter
Making your own starter is not difficult, but if you know someone who has one, it is certainly easier to get some that way.
Ingredients
- Fresh, wholesome flour (I prefer an organic whole wheat of some kind). A 5 pound bag is plenty, and 2 or 3 will do the trick.
- Water
Directions
- Make a doughball about 2" in diameter and bury it in the flour in a glass gallon jar. This stuff is really not fussy about the container. Leave it lightly covered on the counter at room temperature.
- Every day, take out the doughball and cut or break off the crusty parts. Add a little water to make it squishy again, then knead in a little of the flour from the jar. Do this for 5 to 7 days at a minimum. The doughball will get a yeasty smell as the natural cultures build up strength.
- Once you think you have a good culture going, mush the ball up completely with water, stir it up well in a jar, and spoon in some fresh flour.
- You can feed it white flour or whatever once it is going. I feed mine daily on the counter, or weekly if I keep it in the refrigerator. Don't forget about it for too long.
- You can stir in the liquid that forms on top, or pour it off and add some fresh water and new flour to feed the culture.
Notes
- This is a very forgiving process. Just feed it once in a while and it will thrive.
- Used in Sourdough Biscuits, Sourdough Cheddar Bay Biscuits, and Anna's Sourdough Bread.