WANT TO HAVE YOUR OWN HOMEMADE SOURDOUGH STARTER? DON'T WORRY WE MADE THE RECIPE SUPER EASY

SOURDOUGH STARTER:

Sourdough Starter is the main ingredient of Sourdough bread. Its preparation method is long but easy. One has to show patience while preparing it. Once you have done it, you will realize that you have done a great job and found the secret of smartness. Bloating is caused mainly due to gluten which is found in normal flour bread. Sourdough bread is prepared by a fermented sourdough starter and does not contain gluten.

Ingredients:

White Bread Flour:50 grams

Water: 50 grams

Apple: One slice

METHOD:

Day-One:

Take one slice (finger size) of apple and cut it into small cubes.

Take flour and mix it with water in a bowl

Add the apple pieces and mix them using a spoon.

After mixing put it in a jar and cover it with its lid. Keep the lid fairly loose.

Put the jar away from sunlight at normal room temperature for one day

Day-Two:

Next day keep it under observation, some bubbles will be observed. Its smell might change indicating everything is going well. Don’t do anything just observe.

Day-Three:

The next day more bubbles will be observed along with a stronger smell. A rise in level of sourdough in a jar will be observed. Keep it under observation.

Day-Four:

Take 50-gram water in a bowl then add a teaspoon of starter (without pieces of apple).

Mix it well until uniform mixture.

Now add 30 grams of flour and keep mixing

After mixing put it in another jar and cover it with its lid. Don’t tight the lid rather keep it fairly loose.

Put the jar away from sunlight at normal room temperature.

Feed your starter as per above process twice a day 8hr apart (no more than 14hr) for 3 weeks.

After In 3 weeks, your sourdough will be double in size with bubbles coming out of it.

Now your starter is ready to use

How to look after your starter:

If you are not making sourdough bread, do not feed the starter and keep it in the fridge for one week.

Feed it once a week and keep it in the fridge.

Whenever you need to bake, feed the sourdough starter at least 2-3 times keeping it at consistent room temperature. It will be active again.

Quantity of feed depends on the usage of sourdough starter. Take one portion of starter, 2 portions of flour and 2 portions of water.

Sourdough Starter